Lemon Curd

4 large lemons

3/4 c. sweet butter, softened

2 1/4 c. sugar

4 large eggs, well beaten (drk yellow yolks preferred)

grate just the rinds and squeeze juice--can use some bottled lemon and/or lime juice. In a double boiler or bowl set over simmering water combine all but eggs and stir to dissolve sugar. Gradually add eggs and stir slowly, occasionally until thick and “trails” when whisk is pulled through mixture

*makes enough for several batches of tarts.