Lemon Curd

Melt butter or margarine in a heavy saucepan over low heat, or in a double boiler over simmering water. Add sugar or honey and stir until dissolved. Beat in the remaining ingredients (a whisk is handy). Cook over low heat, stirring constantly, until mixture thickens into a custard (5-10 minutes). Do not overcook or allow to boil, as the mixture may curdle and separate. Remove from stove, cool for a few minutes, pour into individual dessert bowls, and refrigerate until chilled. May also be served hot or cold over fresh fruit, spread on a toasted English muffin or bagel, or pressed between two cookies. Keeps up to 2 weeks refrigerated. Freezes well.