Lemon Curd

• 3 eggs
• 1 cup sugar
• 1/2 cup fresh lemon juice or bottled
• 1/4 cup butter or margarine, melted
• 1 tablespoon grated lemon peel

In the top of a double boiler, beat eggs and sugar. Slowly stir in lemon juice, butter and lemon peel. Once this is done, cook over simmering water for 15 minutes or until thickened. Transfer to a small bowl, cover and refrigerate.