Place lemon juice, zest, sugar, and eggs in high speed blender.

Put the lid on securely and turn the blender on to the highest setting for 5 minutes.

Turn the blender down to medium high and add butter through the lid in tablespoon sized chunks, being careful to avoid the steam.

Once all the butter is added blend for one more minute at the medium high speed.

Turn off blender and carefully remove the lid. Pour lemon curd in to a canning jar and let sit on the counter to come to room temperature before storing in the refrigerator.