3 lg. lemons
1 stick butter (1/2 c.)
1 1/2 c. sugar
3 lg. eggs, lightly beaten

Wash lemons, and using the finest side of a 4-sided grater, grate the rinds from the lemons (yellow parts only).

Squeeze and strain lemon juice into the top of a double boiler with about 2 inches of water at a slow boil beneath, but not touching the upper part of the pot. Add the grated peel and butter, sugar and beaten eggs.

Cook slowly, stirring constantly with a whisk or wooden spoon, until the sugar dissolves, the butter melts and the mixture begins to thicken, about 10 minutes. Just before the mixture begins to thicken, streaks of creamy-colored foam on the surface will begin to disappear, and the mixture's color will change from deeply opaque to slightly translucent. Be careful not to let it boil or the eggs will curdle.

As soon as the lemon curd has thickened, remove it from the heat and pour it into a bowl or clean jars. Cover immediately to keep a skin from forming, and refrigerate after it has cooled slightly.

Lemon curd will keep up to 3 weeks in the refrigerator. Makes about 3 cups.