Lemon Cream

Directions

1. 1
   In a double boiler combine zest, eggs, sugar, and lemon juice.
2. 2
   Whisk until blended.
3. 3
   Simmer over low heat until thick, trying NOT to scramble the eggs!
4. 4
   When thick enough to coat a spoon, remove from heat.
5. 5
   Stir in butter.
6. 6
   Strain thru a mesh sieve.
7. 7
   Chill until cool.
8. 8
   Stir in whipping cream.