Lemon Curd

This tangy filling can be used as either a filling between cake layers or served in pre-baked tart shells.

 

3 large eggs

1/2 cup granulated sugar
3 tbsp grated lemon zest
1/3 cup lemon juice
1/2 cup butter

 

Whisk the eggs with sugar. Add lemon juice. Place in a saucepan. Stir the mixture often until it thickens. Add lemon zest and butter. Yield: 1 1/2 cups