Lemon Curd Filling - cooking recipe

Ingredients

4 lemons (use juice and grated rind)
1 c. sugar
1/2 c. butter
6 egg yolks
2 whole eggs

Preparation

Combine lemon juice and rind, sugar and butter in a heavy saucepan.
Place over low heat until mixture is boiling and sugar is dissolved.
Beat yolks and eggs until combined.
While beating, pour a little of the boiling liquid into eggs; mix well.
Return all to heavy saucepan, put over low heat and stir with whisk until thickened, about 5 minutes.
Remove from heat and continue stirring 3 to 4 minutes longer.
Pour into quart jar and cool. Cover and refrigerate.
Will keep for months.