Rika's Lemon Curd

I am going through old papers and notebooks today, cleaning out my room, and I found the recipe for lemon curd that I learned to make in Ecuador 4 years ago. I got this recipe from Rika, who was from Belgium and owned a hostel in Canoa, Ecuador. We ate the lemon curd with crepes for breakfast.

We also tried substituting maracuya (passionfruit) juice for the lemon, and this worked great as well. It's also good to do a mixture of the two.

Here is the recipe:

approx 4 Tbsp lemon peel
About 1 cup juice (fresh lemon or fresh passionfruit)
100-125 grams (about 1 stick) unsalted butter
275 grams (about 1.5 cups) sugar
4 entire eggs
2 extra egg yolks

Melt everything except the eggs in a double boiler, then add the beaten eggs one at a time. Ideally you should strain the eggs before adding to the juice, to remove any bits of shell or strange lumps. Beat with a wisk, and continue a smooth stirring motion as you continue adding eggs. Once the mixture thickens, it is done. Sterilize glass jars, pour in curd, and seal. Store in refrigerator.