2 lg. eggs
1 stick unsalted butter, cut into bits
1/2 c. sugar
1 1/2 tbsp. freshly grated lemon rind
1/4 c. fresh lemon juice
1 baked pie shell

In a saucepan combine the eggs, the butter, the sugar, the rind and the lemon juice and cool the mixture over moderately low heat, whisking constantly until the curd is thick enough to hold the mark of the whisk and the first bubble appears on the surface. Transfer the curd to a small bowl, let it cool, covered with a buttered round of wax paper and chill it. Pour into baked pie shell and decorate with whip cream.