In a small to medium saucepan heat the cranberries with sugar and lemon juice until the cranberries boil and cook until they are soft about 4-5 minutes.

Strain the mixture with a fine strainer, and scrape the bottom of the strainer.

I threw away the thick pulp and skin that is pressed into the strainer.

Place the strained cranberry back into the saucepan.

In a small bowl place egg yolks, add a tablespoon of strained cranberries into the egg yolks, and whisk, to warm the eggs so they don't cook too fast, or curdle, do this until 3 tablespoons are added.

Then add the egg mixture into the saucepan and bring it to a boil over medium heat until it's simmering.

Remove the saucepan from the heat and stir in the butter, until it's melted and smooth.

Place the curd into a jar and enjoy warm or chilled.