Windsor Lemon Curd

Another recipe found in an old recipe collection.

5 eggs

1/2 cup butter

1 cup sugar

2 tablespoons grated lemon peel (about 3 lemons)

1/2 cup lemon juice

Break eggs into a mixing bowl and beat at high speed until they are thick and lemon colored.

In a medium saucepan, melt butter over medium heat.

Add sugar, lemon rind, and juice and blend well.

Temper the eggs with a bit of the hot butter then add eggs to the pan.

Cook and stir over medium heat just until the mixture comes to a boil and is smooth and thickened.

Remove from the heat and pour into a glass container.

Cover and chill thoroughly several hours or overnight.

Makes 2 1/2 cups