Lemon & Triple Sec Curd

1Zest and juice the lemons (3 large). In a heatproof bowl, whisk together the lemon zest, lemon juice, sugar (1 cup), and eggs (4 large) until well combined. Place the bowl over a pot of simmering water (double boiler method), stirring constantly.

2Continue stirring until the mixture thickens, about 10-15 minutes. Add the cubed butter and Triple Sec (¼ cup), stirring until the butter melts completely and the mixture is smooth and thick.

3Remove from heat and strain the curd through a fine-mesh sieve to remove any cooked egg bits or lemon zest. Allow it to cool slightly before transferring to a jar or container.

4Refrigerate the lemon and Triple Sec (¼ cup) curd until chilled and set, about 2 hours. Serve and enjoy!