CLASSIC LEMON CURD

"Hot or cold, this thick lemon sauce is excellent over fresh fruit, gingerbread, angel food, or pound cake."

1 egg
2 egg yolks
Grated peel of 1/2 Sunkist lemon
Juice of 2 Sunkist lemons (6 tablespoons)
3/4 cup sugar
1/4 cup butter or margarine
Dash of salt

In a saucepan, lightly beat the egg and yolks; add the remaining ingredients. Cook over low heat, stir constantly, until the mixture thickens, about 5 to 8 minutes.

Serve hot or cold.

Makes about 1 1/4 cups
Source: Sunkist