Lemon & Triple Sec Curd

1.Grate the zest from the lemons and squeeze the juice. In a heatproof bowl, combine the lemon zest, lemon juice, sugar, and eggs. Whisk until smooth.

2.Place the bowl over a pot of simmering water to create a double boiler. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.

3.Remove the bowl from heat and stir in the butter until melted. Mix in the Triple Sec liqueur.

4.Strain the mixture through a fine-mesh sieve to remove any impurities and achieve a smooth texture.

5.Allow the curd to cool to room temperature before transferring it to a clean, sterile jar. Seal tightly and store in a cool, dark place for up to 2 weeks. Refrigerate after opening.