Whole Egg Lemon Curd

Using a grater or zester, remove the zest from the lemons and place into TM bowl.Juice the lemons into the TM bowl ensuring no pips land in bowlAdd eggs and sugar and combine, 5 seconds, speed 3.Finally add butter and set time 25 minutes, 70 degrees, gentle stir.Curd must be heated to 70c to kill bacteria but allowing it to come to a simmer (or increasing the temperature) will cause curdling so do not increase temperature. Once heat time has completed, strain through a sieve into a sterilized jar and store in fridge.Curd will be runny when hot but will firm up when cooled.