Lemon Curd

Lemon Curd
1 cup sugar
2/3 cup strained fresh lemon juice
1/2 cup unsalted butter, cut into pieces
3 tablespoons grated lemon peel
3 large eggs Bring the sugar, lemon juice, butter and lemon peel to a boil in heavy saucepan, stirring to dissolve sugar.In a medium bowl whisk eggs until well blended. Gradually whisk hot butter mixture into the eggs, beating constantly. Return mixture to saucepan and stir over low heat until mixture thickens and leaves path on back of spoon, about 2 minutes. Do not boil.Pour in bowl and refrigerate. This lasts about a week, covered, in the refrigerator.Makes two cups.Nutrition values per serving (2 tablespoons): 116 calories, 7 g fat, 14 g carbohydrates, trace fiber, 1 g protein, 55 mg cholesterol, 13 mg sodium.