Lemon Curd

3/4 cup fresh lemon juice

1 tablespoon finely grated fresh lemon zest

3/4 cup sugar

3 large eggs

1 stick (1/2 cup) unsalted butter

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl (to remove the bits of zest) then chill, covered, until cold, at least 1 hour. Makes 1 2/3 cups.

From Rachel Greene.