Lemon Curd

4 lemons, washed and dried
2 C sugar
¾ C (1 ½ sticks) butter (NOT MARGARINE)
4 eggs, slightly beaten (make sure chalazae is removed)

  1. Grate finely the yellow rind of lemons. Squeeze and strain the juice.
  2. Place juice, rind, sugar and butter in heavy saucepan and cook over low heat until butter melts and sugar dissolves.
  3. Remove from heat. Slowly pour part of mixture in beaten eggs, beating all the time.  (Tempering them) Return to saucepan and cook at low heat, beating continuously until mixture coats the back of a metal spoon.
  4. Pour into jars.

Can be kept refrigerated 6 months.

*To ensure silky texture, can be strained into jar.