Lemon Curd

Use this lemon curd as a filling for a cake, as a topping on a cheesecake or just served with fresh fruit. It's very yummy!

3 large eggs

1 c. sugar

1/2 c. fresh squeezed lemon juice

1/4 c. butter, melted

1 T. fresh grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and peel. Cook over simmering water until thickened, about 10-15 minutes. Cool. Cover and refrigerate; use within 5 days.

If you don't have a double boiler, simply use a bowl that will sit on top of a saucepan. The bottom of the bowl should not touch the water. The heat of the steam will cook the curd.