Lime Curd

I was leafing through epicurious, distraught that I couldn't remember which curd recipe I used to use... I think it's this one and am cut and pasting so that I don't forget... though, I usually do lime curd instead... now, if only I could remember which chocolate molten cake was the right one and which was the gross one... sigh.

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
Preparation
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. 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, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.