Classic Lemon Curd

Classic Lemon Curd
2 egg yolks
1 whole egg
Grated peel of 1/2 Sunkist lemon
Juice of 2 Sunkist lemons (8 tbs.)
3/4 cup sugar
1/4 cup butter or margarine
Dash of salt
In saucepan, lightly beat egg yolks and whole egg; add remaining ingredients. Cook over medium-low heat, stirring constantly, until mixture boils and thickens, about 5 to 8 minutes. Serve hot or cold. Makes about 1-1/4 cups. Refrigerate leftovers.