Place a pot of water on the stove. You are going to bring it to a boil. You will be placing ingredients into a heat-safe bowl that will sit over the water (but not touch it!). Cut your butter into cubes, crack your eggs into a bowl (3 whole eggs and 2 egg yokes. Set the whites aside. You won't need them for this recipe but you can always use them to make pavlova or macarons!). Zest the lemons and keep all of the zest in a bowl. Once they have all been grated, slice the lemons in half and juice the lemons.

Turn the heat down to medium-high. Place the butter, sugar, lemon juice, and lemon zest into your heat-safe bowl and place over the boiling water. While everything comes together to melt, stir occasionally. In your bowl with your eggs, whisk them together. This will now be the most difficult part of making lemon curd. Anytime you add eggs to anything that is warm, you run the risk of your eggs curdling. In order to avoid this, drizzle in the eggs slowly while stirring vigorously. Continue to stir until it is all incorporated.

You will need to keep stirring until the curd is thick. It should take around 10 minutes. Once you get a nice thick consistency and it sticks to your spatula or spoon, take a sieve and place it over a bowl. Pour the curd into the sieve and press your spatula into the bottom of it. This will allow you to only get the smooth curd. Transfer to a jar. The jar is good in the fridge for a month!