Lemon Curd

Makes about 2 cups. Recipe is from “LSU Union Leisure Class 1997” booklet and contributed by Arlene Kestner.

4 large lemons

Grated lemon rind

5 whole eggs

21/4 cups sugar

4 ozs. butter, soft and at room temperature

1. Juice lemons and set aside.

2. Beat eggs; grate some lemon rind into the eggs, about 1/2 teaspoon.

3. In a double boiler, blend sugar, butter and lemon juice with eggs. Cook over hot water, stirring frequently until thickened.