In a medium bowl, beat 4 large eggs with a whisk until frothy. About 2-3 minutes.

Place the sugar in a small bowl and add in the zest, rubbing the zest into the sugar vigorously with your hands. The oils from the lemon zest will be absorbed by the sugar.

Place a heatproof bowl over a pot of 2 inches of simmering water. Do not allow the water to come to a rolling boil.

In the bowl, melt the 8 TBSP butter and the cup sugar until the sugar crystals have dissolved. A silicone spatula helps with the mixing.

Add the 8-9 TBSP lemon juice to the melted sugar and butter mixture. Very slowly ladle a small amount of the lemon sugar and butter mixture into the eggs whisking well. Do this several times whisking slowly so that the eggs do not curdle.

Pour the now-tempered eggs back into the bowl over the simmering water.

Whisk continuously for up to 15 minutes until the mixture thickens.

Do not leave the curd- keep whisking.

The curd will be to thicken. Once thick- remove the bowl from the heat.

Spoon the lemon curd into a clean, glass jar with a tight-fitting lid and store in the fridge for up to 3 weeks.