Citrus Curd

From "Christmas with Southern Living 2006" Spoon this refreshing curd over Ginger-Honey Bread, scones or fresh fruit. NOTE: A thick-skinned navel orange will yield the best rind for this recipe.

• Ready In: 40 mins
• Yields: 3 1/2 cups

Ingredients

• 2  cups sugar
• 1  cup butter
• 2  tablespoons  grated lemon rind (about 3 lemons)
• 1  tablespoon  grated lime rind (about 3 limes)
• 1  tablespoon  grated  orange rind (about 1 large orange)
• 1⁄3 cup fresh lemon juice
• 1⁄3 cup fresh lime juice
• 4  large eggs, lightly beaten

Directions

1. Combine all ingredients (except eggs) in a heavy non-aluminum saucepan. Cook, whisking constantly, over medium heat, 8 to 10 minutes or until butter melts and sugar dissolves.
2. Gradually whisk about one-fourth of the hot sugar syrup into beaten eggs; add to remaining hot syrup, whisking constantly. Reduce heat to medium-low, cook 12 to 15 minutes, stirring gently or until curd thickens and coats a spoon; let cool.
3. Cover and chill overnight.