Shelly's Recipe

LEMON CURD

Category: Desserts

Grated rind and juice of 6 lemons
1 1/2 cups sugar
3/4 cup butter, softened
5 eggs, beaten

Place lemon rind and juice in a small pan with the sugar. Heat gently, stirring until the sugar is dissolved. Add the butter and stir until melted. Transfer the mixture to the top of a double boiler or a bowl placed over a bowl of simmering water. Strain in the beaten eggs, stirring continuously, and cook over barely simmering water, stirring often, for 25 – 40 minutes, until it is thick enough to coat the back of a spoon. Do not let the mixture boil, or it will curdle. Cool, and chill thoroughly. Curd can be canned, or frozen.