My variation of a simple and very delicious recipe for Lemon Curd that was given to me and a friend years ago from a local tea house.
Cook This Again, Mom!
6 - 7
should yield about 1 - 1 1/4 cups lemon juice
Grate the lemons to remove the Zest.
Juice the lemons. Remove any seeds that may sneak through. You will need between 1 and 1 1 /4 cups of lemon juice.
Add the butter, lemon juice, lemon zest, sugar and salt to a sauce pan over medium to medium low heat. Heat until the butter starts to melt, stirring occasionally.
Add the eggs to a bowl and beat well.
When the butter has melted, gradually add a cup or so of the warm lemon mixture to the eggs while whisking. You need to temper the eggs so you don't end up with scrambled eggs.
Add the egg mixture back to the sauce pan and whisk well.
Using a wooden spoon, continue to cook the Lemon Curd until it thickens and just starts to boil.
Reduce the heat and simmer for about an hour. Stirring occasionally.
Cool slightly then add the Lemon Curd to jars. I yielded just over 2 pints.
The Lemon Curd should store in the refrigerator for a couple of months, unless it all gets eaten way before then.