Lemon Curd

Subject: Lemon Curd Sat Nov 08, 2008 8:39 pm

Lemon Curd

Makes about 4-1/2 cups

2 whole eggs

2 egg yolks

1 to 1-1/2 cups sugar, depending on taste

Grated rind of 4 large lemons (6 tsps)

2/3 cup fresh lemon juice

1 cup melted butter

Combine whole eggs, egg yolks, and sugar, beat with an electric mixer 3 to 5 minutes

Stir in lemon rind, lemon juice and melted butter

Beat 1 to 2 minutes longer to blend thoroughly

Pour mixture into the top of a double boiler

Cook, stirring constantly, over hot, not boiling, water until mixture thickens

Remove from heat

Cool thoroughly, spoon into jars, cover tightly

Store in refrigerator

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