- 3/4 cup lemon juice (about 4 lemons)
- Finely grated peel of 4 lemons
- 4 eggs, beaten
- 2 cups sugar
- 1/2 cup butter, cubed
- Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool.
- Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles. Yield: 3 cups.
Originally published as Lemon Curd in Grandma's Great Desserts Cookbook 1992, p6
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Aug. 8, 2013
"I have two lemon trees & am olways lloking for recipes...this one was qick & easy & sooo good...I have made it twice & will make it many times more"