yields about 2 cups
6 tablespoons unsalted butter, softened (or just cut into small cubes if using a stand mixer)
2/3 cup of maple sugar (or sweeten to taste with crystal sugar of choice, up to one cup)
3 large eggs
2/3 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1. With a hand mixer or stand mixer, beat the butter with the sugar until fluffy, about two minutes. Add the eggs one at a time, beating. Once well incorporated, add the lemon juice and mix to combine. Don't worry how it looks at this point.
2. In a heavy saucepan, heat the mixture at low heat, stirring until the mixture is smooth and then thickens, about 15 minutes. Don't allow the mixture to boil.
3. Remove from heat. Add the zest and transfer to a bowl. Place plastic wrap to touch the top of the curd so a skin doesn't form. Refrigerate. It will thicken a bit more in the refrigerator. After it is cooled, cover tightly and it will keep a week refrigerated or 2 months in the freezer (if you can resist it... )