2 lemons
grated rind of one lemon
3 eggs
1 cup sugar
2 Tbsps butter
First grate the rind from one lemon, then squeeze the juice from 2 lemons. Lightly beat eggs. Combine lemon juice, rind, eggs, sugar and butter in top of double boiler. Cook over boiling water, stirring occasionally until mixture thickens slightly, about ten minutes. The mixture will thicken as it cools.
Strain lemon curd into jars.
Keep in the refrigerator.
Lemon curd may be used as a topping pancakes, waffles or toast. It can be used as a filling for pastry and crepes.
Yield: approx one cup lemon curd.
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