⅓cupunsalted butter(75 gr), cold and cut into cubes
In a bowl, add in all ingredients except for the cold butter. Mix everything to combine. Set aside.
Put some water in a pot, around 2 inches (5 cm) high and bring it to a simmer. Place the bowl with egg mixture on top of the pot, making sure the bottom of the bowl doesn't touch the water.
Stir and cook until the mixture thickens, around 10-15 minutes. It's ready when it coats the back of a spoon.
Optional: sift to get a smoother texture. I don't because I love the zest in the curd.
Remove the bowl from the stove. While still hot, add in cold cubed butter. Mix until the butter is melted and fully combined.
Cover with cling film, letting the cling film touching the surface of the curd. Leave to cool at room temperature and then chill in the fridge. Enjoy this with my no-bake lemon cheesecake, it's awesome!
Sifting discard the lemon zest and any lumps, if any. If you see there are lumps, by all means sift the curd. If not and you're like me, then why bother ;)