Lemon Curd

Adapted from Mark Bittman's recipe in How to Cook Everything.

Zest of 5 lemons
2 c. lemon juice
3 c. sugar
1 1/2 c. butter
9 eggs

Combine zest, juice, sugar, and butter in a saucepan. Cook over low heat, stirring occasionally, until sugar is dissolved and butter is melted. Beat eggs and add slowly to lemon mix. Increase heat to medium low and stir constantly until mixture thickens, 10 to 15 minutes. Remove from heat and ladle into freezer-safe containers.

Yield: ~8 c.