Lemon Curd with Yogurt

A delicious dessert that tastes decadent.

LEMON CURD
3/4 cup lemon juice (fresh works best)
2 lemons, finely grated zest
1 cup sugar
4 large eggs
1 cup butter cut into cubes, room temperature

GARNISH
1 cup greek yogurt
berries

1. In a saucepan, bring lemon juice, zest and 1/2 cup of sugar to a boil.  Lower heat when it begins to boil.  
2. In a large bowl, beat eggs and remaining sugar together until creamy.  Gradually beat in lemon mixture without stopping, to keep eggs from cooking.  Return to saucepan and whisk continuously over medium heat.  Remove from the heat at the first sign of boiling.  Mix in butter until smooth. Cover and let cool before refrigerating.
3. Place a spoonful of chilled lemon curd into glasses.  Top with a scoop of yogurt and sprinkle of seasonal berries.