In a medium heatproof bowl, combine 2 large eggs, 2 egg yolks, ¾ cup of granulated sugar, 1 tablespoon of lemon zest, and ½ cup of freshly squeezed lemon juice. Mix well until the sugar dissolves completely.

Set the bowl over a pot of simmering water, whisk continuously for about 10-20 minutes until it thickens and reaches 170°F (75°C).

Remove the bowl from heat and gradually whisk in ½ cup of softened unsalted butter, one piece at a time, until fully incorporated.

Let the lemon curd cool to room temperature while stirring occasionally.

Transfer the curd to your fully baked tart crust and smooth the surface. Cover and refrigerate for at least 3 hours.

Once chilled, slice into wedges and serve as is or with fresh berries or whipped cream.