Besides canning and freezing our homegrown vegetables, I enjoy cooking and baking. I especially look forward to baking special treats for our granddaughter.
- 3 eggs
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter or margarine, melted
- 1 tablespoon grated lemon peel
- In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Yield: 1-2/3 cups.
Originally published as Lemon Curd in Cookin' Up Country Breakfasts Cookbook 1994, p50
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