Lemon Curd Custards

Combine the lemon zest (reserving a little for garnish), lemon juice, eggs and sugar in the top of a double boiler. Cook, stirring constantly, for 5-7 minutes over medium heat, until thick and pale.

Place the mixture in a food processor. With the motor running, gradually add the butter pieces.

Pour into four 6-ounce ramekins and refrigerate for at least 30 minutes. Garnish with the reserved lemon zest and serve with toasted, buttered brioche, cut into shapes.