Lemon Curd

By MissHeather

Ingredients

• 6 large eggs
• 1 lemon, grated rind of
• 6 lemons, juice of
• 1 1/4 C granulated sugar
• 6 T butter

Details

Servings 3

Preparation

Step 1

Beat eggs in top of stainles steel double boiler. An aluminum pan may darken lemon colour.

Mix in remaining ingredients. Cook over boiling water 15 - 20 minutes until smooth and thickened. Stir continually while mixture cooks. Mixture should pile softly when done. Cool. Fill freezer containers, leaving 1 inch head space. Cover with a tight fitting lid. Freeze.

Once opened, keeps in fridge 4 to 5 days. Or use straight from the freezer as it does not freeze solidly.