Place your fresh lemon zest and sugar into a food processor or blender and pulse until fine.

Whisk your sugar and zest with the eggs and lemon juice.

Pour in your lemon egg mixture.Stir slowly with a wooden spoon until it just starts to bubble and thicken.

Cook long enough it begins to coat the back of the spoon.

Immediately remove from heat and strain through a sieve into a medium sized bowl.

Place plastic wrap directly onto curd to prevent a thick skin from forming while chilling.

Let chill for 1-2 hrs to thicken.

Transfer to glass container with lid and store in the fridge.