I make - Lemon Curd

The house is a bit overloaded with lemons so here it is my Lemon Curd.

Lemon Curd

3 eggs (medium size works)
150 g granulated sugar

Pinch of salt

2-3 lemons, zested and juiced for the two following:
    - 1 tablespoon lemon zest
    - 120-150 ml freshly squeezed lemon juice
50 g unsalted butter, cut into small pieces

Before you start, have a clean jar of 450-g capacity ready and bring a pot of water to simmer.

In a medium heatproof bowl, place eggs, sugar, salt, lemon zest, and juice and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat (not rolling boil but with small bubbles coming up continuously), whisking constantly, until mixture becomes thick. The thickening may start after 7 minutes and should be fully thickened/cooked in 10 minutes. If you have a thermometer, it should register 75C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.

Remove from heat and immediately strain mixture through a sieve. Add butter and whisk until completely melted and incorporated, and mixture is smooth. Pour into a clean jar.

Cover and refrigerate for at least 4 hours. Sometimes a “skin” can form on the surface of the curd. To prevent it, press a piece of plastic wrap directly onto the surface.

Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge.