Tuesday, January 3, 2012

Lemon Curd

Lemon Curd

¾ C sugar
1/3 C fresh lemon juice and some grated rind
½ C butter
3 eggs, beaten

put everything in top of double boiler over hot water. Stir until well blended and begins to thicken. Pour into hot, sterile jars. Water bathe 10 minutes to seal.

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