Tangy Lemon Curd

==Description==
A pleasant change from jams, jellies, and marmalades. Try it on toast or muffins, or use it as a filling between layers of cake.
===Ingredients===
* 4 	 lemons
*5 	eggs
*9 	ounces unsalted butter or margarine
*14 	ounces Sugar
===Directions===
Extract the juice of the lemons, and then grate the rind very thinly.<BR>
Beat the eggs, and then put the eggs, lemon rind and lemon juice, butter and Sugar into the top of a double boiler.<BR>
Stir over simmering water until the mixture is glossy and thick enough to coat the back of wooden spoon.<BR>
Strain into sterilized jars and cover.<BR>
Unless you plan to use the lemon curd within a couple of days, refrain from making large quantities at a time.<BR>
Store in a fridge.
===Other Links===
==See also==
Category: Scottish Desserts
category: Scottish Recipes
category:Lemon Recipes
category:butter Recipes
category:lemon juice Recipes
category:margarine Recipes
category:butter Recipes
category:Bermuda onion Recipes
category:water Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:egg Recipes