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 lemon curd to a bowl, cover its surface with plastic wrap
to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake
, ice cream
, or as a spread.
Serving suggestions: Serve the lemon curd
in tart shells topped with fresh berries, over toast or scones
, as a filling for lemon meringue
pie, or as a filling for cookies, cakes, or pastries.