Here’s a more detailed recipe for making Lemon Curd:

### Ingredients

– **3 large eggs:** Fresh eggs are essential for creating a smooth, rich texture in your lemon curd.
– **1 cup white sugar:** Adds sweetness to balance the tartness of the lemons.
– **1/2 cup freshly squeezed lemon juice:** Use fresh lemon juice for the best flavor. Store-bought lemon juice might not have the same brightness.
– **1 tablespoon grated lemon zest:** Provides additional lemon flavor and aroma.
– **1/4 cup butter (room temperature, cut into pieces):** Adds richness and helps to achieve a creamy consistency.

### Instructions

1. **Prepare the Ingredients:**
– **Crack the eggs** into a medium saucepan. Use a whisk to blend them well until fully combined.
– **Add the sugar** to the eggs and continue to whisk until the mixture is smooth and homogeneous.
– **Squeeze and measure** the lemon juice, making sure there are no seeds. **Grate the lemon zest** to add a burst of citrus flavor.

2. **Combine and Cook:**
– **Add the lemon juice and zest** to the egg and sugar mixture. Whisk until everything is well incorporated and the mixture is smooth.
– **Place the saucepan over low heat** and add the butter pieces. Stir continuously to ensure the butter melts evenly and blends into the mixture.
– **Cook the mixture slowly**, stirring constantly. This step is crucial to avoid curdling the eggs. The mixture should thicken gradually, which usually takes about 10 minutes. You’ll know it’s ready when it coats the back of a spoon and you can draw a line through it with your finger.

3. **Strain and Cool:**
– **Remove the saucepan from heat** once the curd has thickened. To ensure a silky texture, **pour the curd through a fine strainer** into a clean bowl. This step helps remove any small bits of cooked egg or zest.
– **Cover the surface** of the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming as it cools.

4. **Refrigerate:**
– **Place the bowl in the refrigerator** and chill for at least 2 hours. The curd will firm up as it cools, making it easier to spread or use as a filling.

### Tips for Success

– **Avoid overheating:** Cooking the curd over too high heat can cause it to curdle. Keep the heat low and be patient.
– **Constant stirring:** Stir the mixture continuously to ensure even cooking and to prevent lumps.
– **Straining is important:** This step ensures the curd has a smooth, silky texture without any unwanted bits.

### Serving Suggestions

– **Breakfast Treat:** Spread lemon curd on warm scones, toast, or muffins for a delightful start to your day.
– **Baking Ingredient:** Use lemon curd as a filling for cakes, tarts, or macarons. It adds a bright, tangy flavor to desserts.
– **Simple Snack:** Enjoy a spoonful on its own or mix it into yogurt for a refreshing snack.

### Storage

– **Refrigerate:** Store lemon curd in an airtight container in the refrigerator for up to 2 weeks.
– **Freeze:** For longer storage, lemon curd can be frozen. Place it in a freezer-safe container and freeze for up to 3 months. Thaw it in the refrigerator before using.

This lemon curd recipe is a versatile and delicious treat that can enhance many dishes. Whether you’re using it as a spread or a filling, its creamy, tangy flavor is sure to be a hit in your kitchen.