Lemon Curd(Can Be Used With Rosemary Cake) - cooking recipe

Ingredients

2 whole eggs
2 egg yolks
1 c. sugar
2/3 c. fresh lemon juice
1 c. butter

Preparation

Mix all ingredients in blender or mixer.
Cook in stainless or ceramic double boiler until thickened.
Serve warm on top of Sour Cream Rosemary Cake.
Refrigerate leftover sauce and reheat in double boiler to serve.
Yields about 2 cups.