Lemon Curd

3 eggs

1 cup white sugar

⅓ cup lemon juice

¼ cup butter

2 teaspoons lemon zest

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.