Zest all the lemons before juicing them. You'll need 180g of lemon juice.

In a small pot, combine the lemon juice, sugar, eggs, and all the lemon zest.

Place the pot on the stove and whisk continuously until the mixture reaches 82°C/180°F. It's crucial to whisk continuously to prevent curdling.

Once the mixture reaches the desired temperature, remove it from the heat and pour it through a fine mesh strainer, using a spatula to push the curd through and leaving the zest behind.

Place a layer of plastic wrap directly on the surface of the curd to prevent a skin from forming, and set aside until it reaches about 40°C/104°F.

Once the curd has cooled, begin adding room temperature butter, one tablespoon at a time, ensuring each tablespoon is fully incorporated before adding the next.

Continue mixing until all the butter is fully incorporated, creating a thick and creamy consistency.

Again, place a layer of plastic wrap directly on the surface of the curd and refrigerate for at least a couple of hours before use.