To a small saucepan add the sugar, eggs and lemon zest and whisk until fully combined, light, and frothy.

Add in the lemon juice and whisk again until it starts to thicken slightly.

Add the butter and place the pan on low heat and allow the butter to melt stirring while it does. Once the butter is halfway melted begin to stir/whisk continually for about 8 minutes.

Once the lemon curd begins to bubble, turn off the heat, and keep whisking for another minute or two. It should thicken up enough to coat the back of a spoon.

Pour your lemon curd through a fine mesh strainer and into a glass jar or container and press it through to remove the lemon zest and any solids.

Stir in your vanilla extract to the strained lemon curd and allow it to cool to room temperature before placing it in the fridge to chill and set up for at least 2 hours.

Keep your curd stored in an airtight container and in the fridge for 5-7 days.