Two Cups Flour

1 Place your fresh lemon zest and sugar into a food processor or blender and pulse until fine.
2 Whisk your sugar and zest with the eggs and lemon juice.
3 Place butter in saucepan and heat until liquid on medium low.
4 Pour in your lemon egg mixture.Stir slowly with a wooden spoon until it just starts to bubble and thicken.
5 Cook long enough it begins to coat the back of the spoon.
6 Immediately remove from heat and strain through a sieve into a medium sized bowl.
7 Place plastic wrap directly onto curd to prevent a thick skin from forming while chilling.
8 Let chill for 1-2 hrs to thicken.
9 Transfer to glass container with lid and store in the fridge.