Lemon Curd

Very good on crumpets or Englsh muffins. I've also stirred some into heavy cream to create a Lemmon Posset-like dessert.

1 stick butter

Grandpa Don (R) & unknown
in the 1920s (Alaska?)

1-1/4 cup sugar

3 lemons

5 egg yolks, beaten

Peel outer yellow part of lemons using vegetable peeler; reserve. Juice the three lemons (it should be about 1/2 cup of juice; if it is a little bit more that is OK, just increase the amount of sugar slightly).

In a heavy saucepan melt the butter over medium-low heat. Add the sugar, lemon juice and the lemon peels; heat and stir until sugar is dissolved.

Stir some of the heated lemon mixture to the egg yolks to temper them, then stir yolks into the saucepan. Continue heating, stirring constantly, for about eight minutes until curd is thickened.

Pour through sieve into a bowl or large glass measuring cup (I use a 4-cup size). Discard lemon peels and pour curd into jars. Cool, then refrigerate. Keeps in refrigerator for several weeks.