1-First, zest and juice the lemons, ensuring no seeds remain; this step builds the vibrant citrus base.

2-In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and zest until smooth and well combined.

3-Place the bowl over a pot of simmering water using the double boiler method; stir constantly to prevent curdling, cooking until the mixture thickens, about 10-15 minutes.

4-Once thickened, remove from heat and stir in the butter gradually until it’s fully melted and incorporated for that creamy finish.

5-For vegan adaptations, swap eggs with a cornstarch slurry or flax eggs, and use plant-based butter at this stage to keep things dairy-free.

6-Finally, strain the lemon curd through a fine sieve for a silky texture, then transfer it to sterilized jars; let it cool to room temperature before refrigerating, and use within 1-2 weeks for the best taste.