Recipe for homemade lemon curd recipe, a sweet and slightly tart filling (quantity to fill a 10 inch / 25 cm lemon tart)

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In a medium bowl, place the eggs with the sugar, lemon juice, and lemon zest and whisk together.
Place the bowl on a saucepan containing a little water over medium heat.
Cook the mixture in a double boiler for about 15-20 minutes while constantly stirring with the whisk until the cream thickens.
Remove from the heat and gradually add the chopped butter while whisking to melt it and until you have a smooth mixture.
Strain the lemon curd through a fine sieve to remove any residue and the lemon zest to obtain a smooth cream.
Then place the lemon curd in a large glass jar with a lid or cover it with plastic wrap and place it in the refrigerator until it is completely cooled.
Use the lemon curd to fill your tarts and desserts.

Storage: In a jar with a lid in the refrigerator only for about 2-3 weeks in the freezer.

Option: You can add a tablespoon of cornstarch to the preparation for a firmer texture.

Or replace the whole eggs with the same amount of egg yolks for an even richer cream.