grated peel of 4 lemons
4 eggs, beaten
2 c. sugar
juice of 4 lemons
1/2 c. butter, cut into small pieces
Place all ingredients in top of double boiler. Place over simmering water until sugar is dissolved. Continue to cook, stirring occasionally, until thickened and smooth. While hot, pour into hot sterilized canning jar (1/2 pt.), leaving about 1/8" for headspace. Run a narrow spatula down between curd and side of jar to release air. Top with sterilized lids, firmly screw on bands. Place in draft free area to cool. Store in refrigerator. Use within 2 weeks. Great with shortbread!
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