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English Lemon Curd

3 eggs
Grated zest (colored part of peel) and juice of 2 lemons; see cook's notes
1 cup sugar
1/ 4 cup (1/2 stick) butter, cut into small pieces; see cook's notes

Cook's notes: It is easier to grate zest from citrus fruit before
squeezing for juice. Do not substitute margarine for butter in this
recipe.

1. In top of double boiler, beat eggs with whisk or fork. Add lemon
rind, juice, sugar and butter. Whisk to combine.

2. Placer top of double boiler over simmering water (not boiling),
being sure water does not touch bottom of pan. Cook mixture, stirring
and whisking constantly, about 10-15 minutes, or until mixture forms
thick coating on back of metal spoon.

3. Remove from heat and transfer to bowl. Lay piece of plastic wrap
directly on top of curd. Refrigerate until chilled.

Use: in tarts or pies, or use as a topping on scones or muffins.
Or give as a gift, keeping it refrigerated. Curd can be frozen for
later use.

Yield: 1 1/2 cups

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