Lemon Curd

1. 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.

2. 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.

Cook's Note:

Be careful not to use any corrosive metal bowls/spoons/whisks or else it will end up with a metallic aftertaste! I'm not sure how it will taste with bottled lemon juice because I always make anything that has to do with fruit fresh from my own fruit.