2    Lemons; grated peel only
1/2 c  Lemon juice
1/2 c  Sugar
3    Egg yolks

GRATE THE LEMON CAREFULLY, avoiding the white area under the skin, which
has a bitter flavor. Beat the egg yolks well and pour them through a
strainer into a small non-corrosive saucepan. Then add the lemon peel, the
lemon juice and the sugar. Cook over medium-low heat, stirring constantly,
until the mixture thickens. Take care not to let it boil or the yolks will
curdle. Set the lemon curd in the refrigerator to cool. When cooled, use
immediately or cover with plastic wrap and refrigerate. Makes 1 Pie