Also known as lemon butter or lemon cheese, lemon curd can be used to fill pies, tarts and cakes, or served as a topping for pound cake. This recipe will keep, covered, in the refrigerator for one to two weeks.

1/2 c. butter
2 tsp. grated lemon rind
1/2 c. lemon juice
1 1/2 c. sugar
4 whole eggs
2 egg yolks

Melt butter in top of double boiler. Add juice, rind and sugar. Stir until sugar is dissolved. Beat egg yolks and whole eggs together until thick. Blend into juice mixture. Cook, stirring constantly, until quite thick. Cool and refrigerate. Makes enough for one 9 inch pie.