Lemon Curd

1/2 c. butter
Grated peel of 1 lemon
1/2 c. fresh lemon juice
1 1/2 c. sugar
5 egg yolks
1 whole egg

Preparation :
TIPS: Because of its high acidic content, lemon curd will keep
well when refrigerated. Be sure to thoroughly cook the curd or it
will break down and thin out upon standing.

1. Place butter into a metal bowl and set over simmering water in a wide
saucepan or skillet. When melted, add the lemon peel, lemon juice
and sugar.

2. Using an electric beater or whisk, beat in the egg yolks and the
whole egg while the mixture continues to cook. Whisk until thick and
smooth, about 20 minutes. Mixture should be as thick as any cooked
pudding.

3. Cool. Turn into jars and cover. Refrigerate until ready to use.

Yield: 3 cups.

Good served as a filling for white cakes, meringue layers, or sweet
yeast rolls and Danish pastry, or mixed with whipped cream to fill tiny
dessert cream puffs.