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Into a bowl placed on a double boiler, whisk together the egg yolk, lemon zest, lemon juice and sugar. Let the granulated mixture begin to melt and keep whisking till the sugar has melted completely.
Continue to cook this mixture on the double boiler, while stirring constantly with a wire whisk and the mixture starts to thicken.
Remove from the heat and whisk the butter into the curd. Strain the mixture to a bowl or container and place a cling wrap over surface of the curd, to prevent any film formation.
Place it in the refrigerator for around 2 hours to set and then it is ready to use.