Lemon Lime Curd

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READY IN: 28mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Shred lemon rind very finely to make 1/4 cup.
  • Squeeze juice from lemons and limes to make 1-1/3 cups total.
  • In a heavy saucepan combie juices and sugar.
  • Stir in eggs, butter and 1/4 cup lemon peel.
  • Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
  • This takes about 8 minutes.
  • Will keep in fridge for a month.
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