Homemade Lemon Curd

Rs Lemoncurd

3/4 cup butter
1/2 cup sugar
Zest or grated rind of two large lemons
1/2 cup lemon juice
6 large eggs or an equivalent amount of egg substitute

Combine butter, sugar, lemon zest and lemon juice in a saucepan. Stir the mixture as the butter melts to combine and dissolve the sugar. Remove from heat. Beat the eggs together in a large bowl. Add the lemon mixture to the beaten eggs a little at a time, tempering the egg mixture to bring it up to the same temperature as the lemon and butter blend. Once the eggs are warmed, return the mix to the saucepan and cook, stirring constantly, until the mixture thickens. Remove from heat. Cool, and then transfer to canning or decorative jars. Keep refrigerated.

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