Prepare all ingredients.

Wash lemons thoroughly with baking soda and hot water, then zest the lemon peel.

Cut the lemons in half and extract the juice.

Crack two eggs into a bowl and whisk them thoroughly.

Strain the whisked eggs through a sieve for a smoother texture.

Combine sugar, lemon zest, and lemon juice in a mixing bowl.

Cook the mixture over medium heat in a double boiler, stirring constantly.

Remove from heat once the mixture thickens to a custard-like consistency.

Gradually add diced butter pieces, stirring until fully melted.

Pour the lemon curd into clean glass jars.