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In a medium saucepan, bring the lemon juice and lemon zest to a boil.
While the juice is heating up, whisk the egg, and granulated sugar in a medium bowl until the sugar is dissolved.
Very slow pour in the lemon juice into the beaten egg mixture while whisking rapidly to keep the egg from cooking and curdling.
Pour the mixture back into the medium sauce pan and cook over medium low heat, stirring constantly. Once the lemon curd is thick, remove from the heat and add in the butter. Continue stirring until everything is combined.
You can now press the lemon curd through a sieve to ensure it's super smooth.
Transfer the lemon curd to a bowl, then press plastic wrap onto the surface of the lemon curd to keep it from forming a skin on top and chill in the fridge. The curd will thicken as it cools and can be used anytime after that.