Lemon Curd

Method

1. I

   Whisk together zest, lemon juice, sugar, eggs and a pinch of salt in a 2 Quart heavy saucepan.

2. II

   Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.

3. III

   Immediately pour curd through a fine sieve into a bowl, then chill, covered.