This is a simple Lemon Curd recipe that comes from Fine Cooking Magazine.
6 Tbsp. unsalted butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon rind
In large bowl, beat butter and sugar for 2 minutes. Slowly add egss and yolks. Beat for 1 minute. Mix in juice. It will look curdled, but will smooth out as it cooks.
In medium saucepan, cook mixture over low heat until it looks smooth. Increase heat to medium and cook stirring constantly until thickened, about 15 minutes. Do Not Boil. Remove from heat and add zest. Transfer to a bowl. Place plastic wrap on top and place into refrigerator. It thickens as it cools. Cover tightly and will keep 1 week in refrigerator and in freezer 2 months.