Lemon Curd Recipe

Wash lemons and grate their rinds.
Squeeze and strain the lemon juice into the top of a double boiler. Add the grated peel and the butter, sugar and beaten egg yolks.
Vook gently, stirring constantly til the sugar dissolves, the butter melts and the mixture begins to thicken (this will take about 5 minutes). Be careful not tl let it boil or the eggs will curdle.
As soon as the lemon curd has become thick and creamy, remove from heat, and pour it into a bowl or clean jars. Cover immediately, otherwise it will form a skin, and refrigerate as soon as it has cooled slightly