LOCATION: Recipes >> Preserving >> Lemon Curd 14
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Lemon Curd 14
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Lemon Curd
Yield: 2 servings
6 tb butter
1 1/2 c sugar
2 lg lemons
3 medium eggs
Grate rind of lemons, then, squeeze lemons. Melt butter in top of
double boiler. Add juices and rind. Stir over hot water until
sugar dissolves. Beat eggs lightly and add to butter mixture. Cook
over simmering water, stirring constantly til thick. Ladle into
jars and process in boiling water for 10 minutes (opt.) or refrigerate.
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