Lemon Curd

Lemon Curd

1 1/2 C butter
1 1/2 C lemon juice
2 T lemon rind
4 1/2 C sugar
12 whole eggs
6 egg yolks

Melt the butter in the top of a saucepan or double boiler. Add the juice, rind and sugar. Stir until the sugar is dissolved. Beat the eggs and egg yolks together until thick and blend into the butter/sugar mixture. Cook, stirring constantly, until quite thick. Cool and refrigerate.

To Can:

Pour into sterilized jars, seal. Water bath can for 20 minutes.