Charlotte’s Lemon Curd
Makes about 4 ½ cups
2 whole eggs
2 egg yolks
1 ½ cups sugar
2 tablespoons grated lemon rind
2/3 cup lemon juice
1 cup 2 sticks butter or margarine melted
In saucepan over low to medium heat, beat eggs, yolks and sugar with electric mixer until light and fluffy, three to five minutes. Beat in rind, juice and butter. Cook, stirring constantly over hot, not boiling water until mixture thickens, about 15 minutes. Remove from heat; cool. Spoon into jars; seal; refrigerate for up to 2 weeks.
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