Homemade Lemon Curd

By cwyorkiex3

To economize in the kitchen, before Grandma squeezed the lemons for this lemon curd, she grated the peel over the fine holes of a shredder to get just the yellow outer layer, or zest. Then she prepared a cake with a package of yellow cake mix, adding the lemon zest for a homemade-tasting lemon cake.

Ingredients

• 2 cups granulated sugar
• 6 large eggs
• 1/2 cup lemon juice
• 4 tablespoons butter

Preparation

Step 1

1.Beat granulated sugar and eggs in a medium bowl with an electric mixer set at high speed until blended.

2.Pour egg mixture into top of a double boiler set over medium-high heat. Stir in lemon juice and butter.

3.Cook, stirring continually, until thickened.

4.Spoon the lemon curd into 3 sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids.

5.Makes 1 1/2 pints. Store lemon curd in the refrigerator for up to 3 weeks. Use lemon curd as a filling for tartlet shells, cakes or sweet rolls or as a spread for toast or hot breads. Double the recipe and make enough for Christmas gifts or "just thinking of you" gifts.