Lemon Curd

4T                 Butter

3                    Eggs

3                    Egg yolks

1-1/4C           Sugar

1T                 Lemon zest

1/2C              Lemon juice

1/8t                Salt

Melt butter and let cool

Whisk eggs, yolks, and sugar in a heavy non-reactive saucepan until thick and lemon colored.

Whisk in lemon juice, zest, salt, and melted butter

Set over medium-low heat and cook, stirring constantly with a wooden spoon for 6 to 8 minutes until the mixture is very smooth and thick enough to coat the back of the spoon.

Force through a strainer into a mixing bowl.

Set the bowl in a larger bowl filled with ice and stir for about 5 minutes until cool. (If you have time you can let the curd cool naturally ot room temperature and then chill until ready to use)