Lemon & Triple Sec Curd

1Grate the zest from the lemons (3 large) and squeeze the juice. In a heatproof bowl, combine the lemon zest, lemon juice, sugar (1 cup), and eggs (4 large). Whisk until smooth.

2Place 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.

3Remove the bowl from heat and stir in the butter until melted. Mix in the Triple Sec liqueur (2 tablespoons).

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

5Allow 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.