LEMON CURD - Helen's Lemon Curd

Helen Robertson

Lemon Curd is a Scottish delicacy -- at least it is a favorite with our Scottish friends. Mac and Cathy tell us they always have lemon curd at the Scottish Games. Mac's favorite is to put it on biscuits.

2 cups sugar

1 cup butter

1/2 cup grated lemon rind

2/3 cup fresh lemon juice

4 large eggs, lightly beaten

Combine first 4 ingredients in top of double boiler. Bring water to a boil. Reduce heat to low and cook until butter melts. Stir 1/4 of hot mixture into beaten eggs. Add to remaining hot mixture, stirring

constantly. Cook stirring constantly until mixture thickens and coats a spoon (about 15 min.) Cover and refrigerate up to two weeks.

Serve lemon curd on pound cake and angle food cake or ginger bread.