In a large heat resistance bowl beat the sugar and eggs on high speed until completely blended approximately 2-3 minutes.
Place the bowl over a pot of low boiling water on medium heat, make sure the water doesn't touch the bottom of the bowl, add the lemon juice and butter to the bowl, cook stirring continuously until thickened, about 10 minutes.
Spoon the curd into a sterilized jar and refrigerate until ready to use. Enjoy!
Notes
Once cooled to room temperature, store the jar of lemon curd in an airtight container in the refrigerator for up to 3 weeks. To freeze homemade curd, cool completely then transfer to freezer safe containers leaving ½” space for it to expand. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving cold.