Recipe - Lemon And Lime Curd

6 md Lemons
3 md Limes (or 4)
1 One half cup Sugar
4 Eggs; beaten
One half cup Butter or margarine; cut up

Wash lemons and limes and dry them. Finely shred lemon peels to make 1/4
cup. Avoid getting the white pith in with the rind. Squeeze enough juice
from lemons and limes to make 1 1/3 cups total. In a heavy 1 quart saucepan
combine the juice and sugar. Stir in the eggs, margarine and One fourth cup lemon
peel. Cook and stir constantly over med. heat (do not boil) until mixture
coats metal spoon. Takes about 8 minutes. Remove from heat and put in jars.
Keep in refrigerator. Makes 3 1 cup gifts. Stores in refrigerator up to 2
months. Per 2 tbs. = 100 calories.

NOTES : Gift label: British teatime spread. Use as a filling for cakes
and tarts or serve with hot muffins or scones. Optional: Omit lime. Use
1 1/3 cups lemon juice.

Posted to MCRecipe Digest V1 #756 by Country Gourmet
oselands@countrygourmet.com on Aug 22, 1997