Title: My Lemon Curd
Categories: Preserve Peagram
Yield: 2 Servings
| MM BY H. PEAGRAM |
| 6 | tb | Butter |
| 2 | lg | Lemons |
| 1 1/2 | c | Sugar |
| 3 | md | Eggs |
Grate rind of lemons, then, squeeze lemons. Melt butter in top of double
boiler. Add juices and rind. Stir over hot water until sugar dissolves.
Beat eggs lightly and add to butter mixture. Cook over simmering water,
stirring constantly til thick. Ladle into jars and process in boiling
water for 10 minutes (opt.) or refrigerate. By Overton Anderson/AR,
72701,667 #693729 on Feb 17, 1993