Begin by pitting 1 pound of fresh cherries and placing them in a medium pot with just enough water to cover the bottom. Cook the cherries over low heat for about 10 minutes until they release their juices. Transfer to a blender, puree until smooth, then strain through a fine mesh sieve, discarding the solids.

While the cherry puree cools, squeeze the juice from half a medium lemon into a small bowl. Set this aside.

In a heatproof mixing bowl, whisk together 2 large whole eggs and 4 large egg yolks with about 3/8 cup of white sugar until light and creamy.

Combine the strained cherry puree and lemon juice in a saucepan over medium heat. Cook until it starts to bubble gently, approximately 5-7 minutes.

Slowly drizzle the hot cherry puree into the egg mixture while continuously whisking to prevent curdling.

Return the combined mixture to the saucepan and heat over low, stirring continuously for 5-10 minutes until thickened.

Remove from heat and stir in 4 ounces of chopped unsalted butter until fully melted and incorporated.

Taste your cherry curd and adjust with extra lemon juice for zing or more sugar for sweetness if needed.

Optional: Strain the curd again through a fine mesh sieve into a clean bowl.

Cover tightly with plastic wrap and refrigerate for at least 3-4 hours, or until chilled.