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
 
 Preparation :
 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.