Whisk egg yolks and sugar in a small saucepan and set aside.

Peel and grate the ginger. "Squeeze" the ginger into the lemon juice and add to the eggs. Add lemon zest and cook egg mixture over medium-low heat, stirring constantly, until the mixture is thick. Should take 10 minutes to get to a gravy-like consistency. Pour the mixture through a fine strainer and allow to cool for 30 minutes.

Place a piece of plastic wrap directly on the curd and and refrigerate for 4 hours. Overnight. is best.