Lemon Curd/KeyLime Curd

Combine eggs and egg yolks in the top of a double boiler and whisk lightly. Whisk in sugar and lemon juice. Place the top of the double boiler over gently simmering water and cook, stirring constantly with a wooden spoon, for about 5 minutes until the mixture thickens (it will coat the back of the spoon). Do not allow the mixture to boil or it will curdle. Remove pan from simmering water. Add the butter to mixture and stir until thoroughly incorporated. Pour into a wide-mouth jar or small bowl. Cover top with an airtight cover or plastic wrap. Refrigerate for at least two hours before serving. The mixture will thicken more as it cools. Lemon curd will keep, tightly covered in the refrigerator, for up to a month.

KeyLime Curd (Use the above steps)

1/2 cup butter or margarine, cut into pieces
1/2 cup sugar
1 tsp. grated lime peel
1/4 cup fresh lime juice(strained)
2 tbsp. fresh lemon juice(strained)
2 eggs, slightly beaten
1 tsp. grated fresh gingerroot

Serve for teatime on crustless brown bread:)