Lemon Curd - cooking recipe

Ingredients

2 c. sugar
1 c. butter or margarine
1/4 c. lemon rind, grated
2/3 c. lemon juice (fresh)
4 large eggs, lightly beaten

Preparation

Combine first 4 ingredients in the top of a double boiler. Bring water to a boil.
Reduce heat to low and cook until butter melts.
Stir about 1/4 of hot mixture into beaten eggs.
Add to remaining hot mixture, stirring constantly.
Cook, stirring constantly, over medium-low heat, until mixture thickens and coats a spoon (about 15 minutes).
Cover and refrigerate up to 2 weeks. Serve over pound cake, angel food cake or gingerbread.