Lemon Curd

A wonderful sweet lemon butter to be placed on muffins, toast and crumpets.

3 large lemons
5 eggs
1 cup granulated sugar
8 tablespoons unsalted butter

Grate the lemon rinds and set aside. {Be sure to use Fit Fruit and Vegetable Wash or like kind.}
Squeeze the juice and put into a blender or food processor. Add the remaining ingredients and process until smooth. Pour the mixture into a very heavy sauce pan or the top half of a double broiler. Stir in the lemon rind and cook over very low heat or over simmering water for about 10 minutes, until thickened. Stir the mixture with a wire whisk if it appears lumpy. Chill the lemon curd before serving; it becomes thicker as it cools. Yield: 1 /12 cups