Lemon Curd

         Yield: 4 Servings
Categories: Pies, Canning, Fruits, Spreads

1/2 c (1 stick) butter 1 1/2 c Sugar 1 1/4 c Strained fresh lemon juice 4 Eggs 2 tb Grated lemon zest This versatile sauce is delicious spread on English muffins, makes a wonderful cake or pie filling and is also an easy way to enhance plain yogurt. It has a tendency to darken after about 2 months, so it is best to make only what you can use within that length of time. Makes about 4 1/2-pint jars Melt butter in top of double boiler over simmering water. Add remaining ingredients and blend well. Continue cooking, stirring frequently, until thick and smooth, about 25 to 30 minutes. Ladle into sterilized jars and seal with lids. Bon Appetit From the collection of Jim Vorheis