Lemon Curd

Directions

1. 1
   Place butter into a metal bowl and set over simmering water in a wide saucepan or skillet.
2. 2
   When melted, add the lemon peel, lemon juice and sugar.
3. 3
   Using an electric beater or whisk, beat in the egg yolks and the whole egg while the mixture continues to cook.
4. 4
   Whisk until thick and smooth, about 20min.
5. 5
   Mixture should be as thick as any cooked pudding.
6. 6
   Cool.
7. 7
   Turn into jars and cover.
8. 8
   Refrigerate until ready to use.
9. 9
   Good served as a filling for whtie cakes, meringue layers, or sweet yeast rolls and danish pastry, or mixed with whipped cream to fill tiny dessert cream puffs.