Title: Citrus Curd
Categories: Spread Jam British Breakfast
Yield: 1 Batch

5	md	Lemons
2	md	Limes
5	lg	Eggs
2	c	Sugar
1/2	c	Butter, cut into chunks

The English would call this cooked custard mixture, a curd or cheese and serve it like jam. Thick and smooth, tart and sweet, it is great on toast and at breakfast

Grate colored part of lemon & lime peel from 4 lemons and both limes. Set aside - Squeeze lemons and limes to get 1-1/4 C juice Squeeze remaining lemon, if needed

In a 10-12 inch frying pan, beat eggs with sugar to blend, then stir in lemon/lime peel and juices and the butter chunks.

Cook over med. heat, stirring CONSTANTLY til mixture thickly coats the back of a spoon, and becoes translucent (approx. 25 min.)

IMMEDIATELY remove from heat and let cool to room temp. Stir often for about 5 min.

The curd thickens as it cools. Servve chilled or room temp. Cover and refrig. Keeps up to 3 weeks.

From: BOBBIE KOPF

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