Lemon Butter or Lemon Curd if You'd Rather

I really don't like the word "curd". This recipe was given to me by a dear friend. Her family called it Lemon Curd. I just feel better calling it lemon Butter. Lemon Butter is great on bagles, bran and blueberry muffins, cakes, cake filling, cheesecake, cookies, english muffins, french toast, ice cream, pancakes, oatmeal, parfaits, scones, tarts, toast and waffles. Freezes well too!

• Ready In: 30 mins
• Serves: 32
• Yields: 2 cups

Ingredients

• 4  whole eggs
• 2  egg yolks
• 2  cups sugar
• 2⁄3 cup lemon juice
• 2  ounces lemon zest
• 1  cup butter, cut into 18 pieces

Directions

1. Combine eggs, yolks and sugar and whisk until smooth.
2. Add juice and zest to egg mixture and whisk smooth.
3. Whisk very frequently over very low heat until thickened, approximately 8 minutes, or until mixture coats the back of a spoon.
4. Remove promptly from heat and stir in butter 2 pieces at a time, allowing each addition to melt before adding the next.
5. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. When cool, place lid on container and refrigerate for up to 2 weeks. May also be frozen.