Lemon Curd

For a lime curd variation, substitute lime rind and juice for the lemon rind and juice. Combine sugar, grated lemon rind and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter
cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools). Note: Lemon Curd can be stored in the refrigerator for up to one week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator and use within 1 week of thawing. Makes 1 1/3 cups Per tablespoon: 47 calories, 1 gram protein, 2 grams fat (percent calories from fat, 31), 8 grams carbohydrates, 24 milligrams cholesterol, 18 milligrams sodium, no fiber.