Lemon Curd Recipe

Whisk eggs sugar and lemon juice in a double boiler over simmering water until mixed well then continue to stir until thick 7 to 10 minutes.

Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened about 4 hours.