Lemon curd

3 servings

Ingredients

Quantity Ingredient
6 larges Eggs
1 Grated rind of lemon
Juice of 6 lemons
1¼ cup Granulated sugar
6 tablespoons Butter or margarine

Directions

So smooth and tangy. Ready to fill baked tart shells any time. Once opened, store in refrigerator or spoon out quantity needed and return to freezer. Also call Lemon Cheese.

Beat eggs in top of stainless steel double boiler. An aluminum pan may darken lemon color. Mix in remaining ingredients. Cook over boiling water 15 - 20 minutes until smooth and thickened. Stir continually while mixture cooks. Mixture should pile softely when done. Cool. Fill containers leaving 1 inch headroom. Freeze. Keeps in refrigerator for 4 weeks after opening. Makes 3 cups.

Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.

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