Title: Helen's Lemon Curd
Categories: Preserve Blank
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.

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