|
|
|
|
LEMON CURD
1 cup butter
1 1/2
cups sugar
1 tablespoon grated lemon rind
4 eggs
1 cup lemon juice
Melt butter in a double boiler. Add sugar, grated lemon rind, lemon
juice. Stir to melt sugar.
Beat eggs in a mixing bowl until frothy.
Mix
in about lemon mixture. Return to double boiler, and cook and stir until thick.
Ladle into jars, cover, and cool to room temperature. Refrigerate.
