Berries with Lemon Curd

Mix lemon zest and evaporated cane sugar in a pot.

Add lemon juice and eggs.

Turn the heat to medium and stir constantly with a rubber spatula until the mixture thickens. Do this quickly, so the eggs do not scramble.

Remove from heat and add butter; stir until combined.

Strain curd through cheesecloth and place in a shallow container. Top with plastic wrap and cool in the fridge until set.

To serve: Place 1/2 cup of mixed berries in a bowl and top with 2 oz of lemon curd.