Lemon Curd
Of course I'll share. Recipes aren't meant to be hoarded anymore than the food they create. Here you go...
1# sugar
1/4# butter (do NOT use margarine or I'll hit you with something)
5 eggs, very well beaten
Juice of 3 lemons
Grated zest of 2 lemons
Put sugar in saucepan and grate the rind over it. Add juice, very well beaten eggs and butter. Place over low/med heat and stir until like
thick cream. DO NOT BOIL and stir constantly.
Makes about 2 1/2 cups
The above brought to you courtesy of my sister's MIL (does that make her my MIL once removed?), Betsy Oliphant, whose brother brought it
back from England after being stationed there (don't quote me, but I think it was during WWII). Absolutely delicious on hot, buttered toast.
Grins,
Theresa