|Lemon||1 , rind grated|
|Sugar||1 Cup (16 tbs)|
|Whole eggs/3 slightly beaten||2|
|Lemons||2 , juiced|
Put butter, sugar, lemon juice, and rind into a double boiler, stirring occasionally until sugar is dissolved.
Add 2 eggs or 3 slightly beaten.
Stir constantly until thickened.
Cool and use as a filling for lemon pie, small tarts, shells or for cake filling.
This lemon curd will keep for a long time in a cool place.