4 large eggs
few grains of salt
1 3/4 c. sugar
1/4 c. butter (at room temperature)
2 tbsp. grated lemon peel
1/2 c. fresh lemon juice

Beat the eggs in the top of a double boiler. Stir in remaining ingredients and cook over simmering water about 30 minutes, stirring frequently until thick and smooth. Lemon curd will thicken more when cooled. Cool, cover and refrigerate. Spoon into 1-cup crocks or jars. Cover with plastic wrap and tie with ribbon. Keep 2 to 3 weeks in the refrigerator. I use lemon curd to fill tarts or on toast or scones.