In a small heavy bottomed saucepan, combine the butter, sugar, lemon juice and zest and ground Sechuan pepper.
Cook over low heat, whisking to combine as the butter melts.
Add the eggs and continue cooking over low heat for about 10 minutes, whisking constantly. DO NOT BOIL. When the mixture heats to 170 degrees, it will thicken to coat the back of a spoon and is done.
While the curd is still warm, pass it through a strainer to remove the zest and pepper husks.
Transfer the curd to a small jar with an airtight lid. Serve with cheesecake, scones or shortbread for a tangy and tingly treat.
Note:For best results, grind the Szechuan pepper right before use, this spice loses flavor quickly when ground. And let us know if you try any other spice combinations!