1/2 c. butter
Grated peel of 1 lemon
1/2 c. fresh lemon juice
1 1/2 c. sugar
5 egg yolks
1 whole egg

TIPS: Because of its high acidic content, lemon curd will keep well when refrigerated. Be sure to thoroughly cook the curd or it will break down and thin out upon standing.

1. Place butter into a metal bowl and set over simmering water in a wide saucepan or skillet. When melted, add the lemon peel, lemon juice and sugar.

2. Using an electric beater or whisk, beat in the egg yolks and the whole egg while the mixture continues to cook. Whisk until thick and smooth, about 20 minutes. Mixture should be as thick as any cooked pudding.

3. Cool. Turn into jars and cover. Refrigerate until ready to use. Yield: 3 cups.

Good served as a filling for white cakes, meringue layers, or sweet yeast rolls and Danish pastry, or mixed with whipped cream to fill tiny dessert cream puffs.