Begin by placing 1 pound of pitted cherries in a medium pot with a few tablespoons of water.

Cook over low heat for about 5 minutes until the juices are released, then increase the heat to medium and bring to a gentle boil.

Once bubbling, remove from heat and carefully puree the mixture using an immersion blender or a standard blender, then strain through a fine mesh sieve.

While your cherry puree cools slightly, cut half of a medium lemon and juice it into a small bowl.

In a heatproof mixing bowl, whisk together the eggs, egg yolks, and sugar until combined and slightly frothy.

Combine the cherry puree and the lemon juice in a medium saucepan over medium heat.

Stir frequently and cook until the mixture is bubbling, which should take roughly 3–4 minutes.

Slowly pour about half of the hot cherry puree into the egg mixture while whisking vigorously.

Add the egg mixture back into the remaining cherry puree in the pot, whisking together until fully incorporated.

Return the pot to low heat, stirring continuously for about 5–7 minutes until the mixture begins to thicken.

Off the heat, chop the butter into small pieces and stir them into the warm cherry mixture.

Taste your Cherry Curd and adjust the flavor with more lemon juice or sugar if desired.

For an ultra-smooth curd, strain the mixture one more time through a fine mesh sieve into a clean bowl.

Cover the surface of the curd with plastic wrap to prevent a skin from forming and refrigerate.