Wash the lemons and finely grate the zest from 2 of them, then squeeze the 3 lemons.
Place the zest and juice in a saucepan with the sugar. Heat over low heat until the sugar melts.
Place the arrowroot in a large bowl and break 1 egg to dilute the arrowroot.
Add the other 2 eggs. Once the mixture is smooth, whisk in the lemon-sugar mixture.
Return to the saucepan over medium heat, and continue stirring until thickened. Once creamy, place in a jam jar.
Lemon curd can be stored in the fridge for about 3 days.
Enjoy!
