Lemon Curd

This is the perfect lemon-filling or pie-topping!  Great on crepes, cream cheese pie, or on anything to which you want to add the zing of lemon!  This recipe makes enough to top one pie.

3 large egg yolks
Zest of 1/2 lemon
1/4 cup lemon juice
6 Tbl. sugar
4 Tbl. real butter, cut into pieces

In small saucepan, combine yolks, zest, juice, and sugar.  Whisk well.  Cook over medium heat and stir constantly, making sure to scrape sides and bottom of pan.  Cook until mixture is thickened.
Remove saucepan from heat.  Add butter, a little at a time, stirring until smooth.  Transfer to dish (can be strained) and cover mixture with plastic wrap (directly on surface of curd).  Allow to cool before topping desserts.