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Lemon Curd

1/2 cup butter
2 T. grated lemon rind
1/2 cup lemon juice
1 1/2 cups sugar
3 whole eggs
3 egg yolks

In top of a double boiler, melt the butter. Stir in lemon rind, juice
and sugar. Beat the eggs and yolks together until thick; blend into
lemon mixture. Cook, stirring constantly, over hot water until mixture
is very thick. Chill before using.

Source: 1957 Woman's Day Collector's Cookbook

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