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In a small pot whisk together eggs, lemon juice, zest and sugar.
Cook over a low-medium heat, stirring constantly with a wooden spoon until the mixture thickens (about 10 minutes).
Reduce the heat to low and add butter, stirring to combine.
Cook for a further 2 minutes and then remove from heat.
Allow to cool (the curd will thicken even more as it cools) and pour into jars.
Store in the fridge for up to a week, or freeze.