Lemon Curd #2
3 large or 4 medium lemons. Zest each and then juice each.
2 C sugar
6 eggs - room temperature
1/2 C butter cut into 1/2" pieces.
Mix zest and juice with sugar and stir. In another bowl, beat eggs until lemon color.
In the top of a double boiler melt butter. Add sugar mixture and then the well beaten eggs, stirring with a wooden spoon. Cook over medium heat stirring constantly until very thick. It should coat the back of the wooden spoon. Spoon into 8 oz jars. Cover with lids and rings. Label. It should keep in the refrigerator for at least 2 months.