together the juice, zest
, sugar, and eggs
in a 2-quart heavy saucepan
. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon
, about 6 minutes. Strain the curd through a mesh strainer
to remove any cooked egg bits.
Transfer the curd
to a bowl, cover its surface with plastic wrap
to prevent a skin from forming and chill at least 1 hour, until cold.
Cook's Note: Try making curd with any citrus fruit, like limes, oranges
, etc. You can also make curd with purees of berries such as raspberries