Lemon Curd Serves 4

Cream butter and gradually beat in sugar. Beat eggs into mixture, then add lemon juice and zest. Cook, stirring, over low heat until mix thickens. This must be cooked over low heat and stirred constantly to keep it from curdling. If desired, use a double boiler. Serve hot or cold, or use as dessert filling.

Butter 4 T
Sugar 0.75 c
Egg 2 lightly beaten
Lemon Juice, Fresh from 2 lemons
Lemon Zest from 2 lemons