Whisk the sugar and eggs in a heavy saucepan, whisk in the remaining ingredients.

Over medium low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8 to 10 min. Dont let it boil!

Immediately scrape the curd into a heatproof container. Press plastic wrap against the surface to create a seal.

Cover, let cool and refrigerate up to 3 weeks.