1. Place a large metal or crockery mixing bowl in a large pot or sauce pan. Fill the pan with 1 inch of water, to form a double boiler. Turn heat to medium high. 2. Place all ingredients in bowl and stir until sugar is dissolved. Continue to cook, stirring until thickened and smooth. Lemon curd will thicken slightly when cool. 3. Allow to cool completely. Store in refrigerator in covered container. Will keep in refrigerator for 1 1/2 weeks. Serve with Lemon Poppy Seed Muffins, on toasted English Muffins, or shortbread. Excellent dip for fresh strawberries also a wonderful filling for layer cake and spread on gingerbread.