1 1/3 cups sugar
1 1/2 sticks unsalted butter
2/3 cup fresh lemon juice
1 Tbsp. grated lemon peel
1/8 tsp. salt
5 large eggs, beaten with a fork

Combine all ingredients except eggs in a medium saucepan.  Stir until the butter melts and the sugar dissolves.  Remove from heat and gradually whisk in eggs.  Whisk constantly over medium-low heat until the curd thickens, for about two minutes.  Be careful not to boil.  Strain the lemon curd through a sieve into a bowl.  Then press plastic wrap directly onto the surface and refrigerate overnight, until set.