Lemon & Triple Sec Curd

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

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

3.Remove 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.

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