1 1/4 C unsalted butter, room temp
1 1/4 C sugar
3/4 C fresh lemon juice, from about 5 lemons
1 Tbsp grated lemon peel
Whisk eggs to blend in medium bowl. Combine butter, 1 1/4 cups sugar, lemon juice and peel in heavy medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to boil. Gradually whisk lemon mixture into eggs. Return to same pan. Stir over medium heat until curd thickens and just begins to bubble, about 3 minutes. Strain curd into large bowl. Chill until cold and thick, stirring occasionally, about 4 hours.