Cut <quantity>200<unit>g</unit></quantity> of butter into cubes. Place in refrigerator to chill

Crack <quantity>4</quantity> eggs

Add the zest of <quantity>4</quantity> lemons to a saucepan

Squeeze the juice from the lemons into the saucepan

Add <quantity>160<unit>g</unit></quantity> of white sugar

Add the eggs to the saucepan and whisk to combine

Cook over medium-low heat. Stir constantly with a rubber spatula to avoid lumps until the curd thickens

Transfer the cubed butter to a large bowl

Strain the hot mixture over the chilled butter cubes

Whisk until the butter is melted and completely incorporated. Transfer to another container

Cover with cling film, pressing it against the surface of the curd to prevent skin formation

Allow it to cool down and place it in the refrigerator for 3h to set. The lemon curd is ready

Enjoy using it to fill tarts, éclairs or to spread over crackers!