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1. In a heavy 1˝- to 2- quart saucepan, combine the butter, sugar, lemon juice and egg yolks.
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2. Cook over the lowest possible heat, stirring constantly, until the mixture thickens enough to heavily coat the back of a spoon.
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3. Do not let the mixture boil or the egg yolks will curdle.
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4. Pour the curd into a small bowl and stir in the lemon peel. Refrigerate until ready to use.
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5. Lemon curd is used as a filling for tarts and cakes such as Swiss Roll.
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