Lemon Curd

This is to go along with Janette's recipe if you'd rather make it than buy it.

1 Cup Sugar
2 Tablespoons cornstarch
3 teaspoons finely shredded lemon peel
6 Tablespoons lemon juice
6 Tablespoons water
6 beaten egg yolks
1/2 Cup butter or margarine, cut up

In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into egg yolks. Return the egg yolk mixture to the saucepan. Cook and stir over meduim heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.

Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store covered in the refrigerator for up to 1 week. Or transfer to a freezer container; freeze for up to 2 months. Thaw in the refrigerator before serving.

Yields 2 cups.