Lemon Curd

Directions

1. 1
   Combine first 4 ingredients in the top of a double boiler. Bring water to a boil.
2. 2
   Reduce heat to low and cook until butter melts.
3. 3
   Stir about 1/4 of hot mixture into beaten eggs.
4. 4
   Add to remaining hot mixture, stirring constantly.
5. 5
   Cook, stirring constantly, over medium-low heat, until mixture thickens and coats a spoon (about 15 minutes).
6. 6
   Cover and refrigerate up to 2 weeks. Serve over pound cake, angel food cake or gingerbread.