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Lemon Curd
3 eggs, beaten
1 cup sugar
1/2 cup lemon juice
1 tablespoon lemon rind, grated
1/4 cup butter
In small, very heavy saucepan, combine eggs, sugar, lemon juice,
rind and butter. Cook at just below a boil, whisking almost
constantly; until thick enough to coat a spoon, about 15 minutes.
Let cool, then store covered in refrigerator. Makes about 1 1/2
cups.
VARIATIONS:
Lime Curd: Substitute lime juice and rind for lemon.
Orange Curd: Reduce sugar to 3/4 cup; replace lemon juice with 5
tablespoons orange juice and 3 tablespoons lemon juice. Use orange
rind instead of lemon.
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Lemon Curd 13