Lemon Curd

Directions

1. 1
   In a double boiler place the sugar, butter, grated lemon peel of TWO lemons and the squeezed juice of THREE lemons.
2. 2
   Place over low heat and cook till butter melts, stirring occasionally.
3. 3
   Stir in beaten eggs (DO NOT LET MIXTURE BOIL AS IT WILL CURDLE).
4. 4
   Continue stirring over heat till mixture thickens.
5. 5
   Pour into sterile jars, seal, and cool.
6. 6
   Store in the refrigerator no more than two weeks.