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Fresh Lemon Curd

1 medium lemon
1 medium orange
1 1/2 cups sugar
3/4 cup butter
4 eggs, beaten

Grate peel from lemon and orange. Squeeze 1/4 cup of juice from each. In a heavy pan, combine sugar, butter and juices. Heat until butter is melted, then stir in the eggs. Cook over low heat, stirring constantly until thick, about 20 minutes. Add lemon and orange peel. Cool and pour into glass jars. Can be stored in refrigerator for two weeks.