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Lemon Curd

Serves: 2

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   4 eggs
   Pinch salt
   2 cups sugar
   1/4 cup butter or margarine
   1/2 cup lemon juice fresh
   2 tablespoons lemon peels grated

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Beat eggs; add pinch of salt. Stir in sugar, butter or margarine, lemon juice, and rind. Blend well. Cook over hot water, stirring frequently, until smooth and thick, about 30 to 40 minutes. May be stored in covered jar in refrigerator up to a week.

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Lemon Curd


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