Lemon Curd

Lately, a dolop of Lemon Curd has been my favorite topping on Greek Yogurt Cheesecake with a ginger crust.

1/2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 tablespoons) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a double boiler. 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.

Transfer lemon curd to mason jars and chill.