From Sandi's Recipe File

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"From Sandi's Recipe File"

Recipe Source:
Cook Now Serve Later
from Reader's Digest

Serving Size: Makes about 1 pint

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Lemon Curd

Amount	Ingredient
3	eggs
2	egg yolks
8 tablespoons (1 stick)	unsalted butter or margarine, cut up
3/4 cup	granulated sugar
2 tablespoons	light brown sugar
1/2 cup	fresh lemon juice (about 3 medium-size lemons)
Pinch	salt

Preparation Instructions:

1. Combine all ingredients in the top of a double boiler or in a large heatproof bowl set over, not in, boiling water. Cook over moderately high heat, beating constantly with a whisk or an electric mixer on low speed, until the mixture is the consistency of thick honey - 15 to 20 minutes.
2. Pour into 2 sterilized (see below), 1/2 pint preserving jars; cover tightly. Or let cool to room temperature and transfer to a tightly covered container. Refrigerate for up to 2 weeks in the sterilized jars, up to 5 days in the covered container. Makes about 1 pint.
Sterilization: Wash and sterilize jars, their dome lids, and screw bands by boiling them in a kettle of water for at least 10 minutes. As soon as curd is ready, remove one jar at a time from the water, using jar grippers, and fill it, leaving 1/4 inch of head space. Wipe the rims clean with a damp clean cloth and seal.

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