Recipe(tried): Lemon Curd Recipe...better late than never!

This recipe makes approx. 1 pint. I successfully quadrupled it.

2-lemons, the peel grated, the juice strained* (see message below)
1/2-c. superfine sugar
1/2-c. granulated sugar
4TBSP. unsalted butter
3 eggs, beated

Place the sugars in the top of a double boiler.
Add the butter, lemon peel and juice, then stir in the eggs.
When blended, place over hot-not boiling-water.
Stirring constantly, cook until the sugar dissolves and the mixture thickens, about 10 minutes.
Do not allow to boil.
Put in jars and cover at once.
Refrigerate.

This was delicious! I added a little yellow food coloring for asthetics. It just looked nicer.
Good Luck..and again...sorry it is so late!!
* Posted by: mistral, master food preserver... on Tuesday October 13th 1998 10:46:48 AM

follow a good recipe's instructions and use bottled lemon or lime juice to assure proper acidity for boilin water bath canning. You cannot be sure of the acidity (that it will be up to a certain level) using home grown lemons and limes or even store bought fresh lemon and limes. Use the bottled lemon juice and be sure.