In a small pan, whisk together eggs, sugar, lemon peel and juice until combined well.
Add butter to pan and continue stirring constantly. Mixture will thicken and will be done when then lemon glaze mixture sticks to the back of a metal spoon.
Remove from pan, put into a small bowl and let glaze cool for 15 minutes.
Refrigerate covered until cold.
Once cheesecake has chilled, remove from spring form pan, if using, and add lemony glaze. If using a deep dish pie plate, top cheesecake with
lemon glaze and enjoy!
Keep refrigerated.