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Lemon Curd
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| 2 | eggs |
| 1 cup | sugar |
| 6 Tbsp | butter, melted |
| margarine, alternative | |
| 1/4 cup | lemon juice |
| 2 Tbsp | grated lemon peel |
In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. Cook and stir over simmering water for 15 minutes or until mixture reaches 160 degrees and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).
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