Lemon Curd

2 cups sugar
1 cup (2 sticks) butter
2/3 cup fresh lemon juice
2 tablespoons grated lemon peel
4 eggs, beaten

In a medium saucepan, combine all the ingredients except the eggs over low
heat and cook for 5 minutes, or until the butter has melted. Slowly whisk
the eggs into the mixture and cook for 12 to 15 minutes, or until the lemon
curd is thick enough to coat a spoon, stirring occasionally; do not boil.
Place in clean jars or a bowl, cover, and chill for at least 2 hours, or
until cool, before serving. Store in the refrigerator.