|Name:||Margaret Wainwright's Lemon Curd||Contributor:||Frances Wainwright|
|Description:||Seattle substitute for Mexican sunshine||Posted:||1998-02-23|
|Key words:||eggs, lemons||Category:||Desserts|
2 c sugar
juice of 3 lemons (strained)
rind of 2 lemons
1 stick unsalted butter
|Preparation:||Beat eggs lightly and add sugar to them. Add lemon juice, rinds and butter to this mixture and cook slowly in the top of a double boiler until mixture thickens slightly. It will thicken more when cool.
Pour into hot, sterilized jars and seal.
|Notes:||**** needs link to canning directions|