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Lemon Curd

This is a heavenly lemon spread. It's delicious on English muffins, toast, or pancakes. Or blend it with an equal amount of whipped cream and serve as an elegant dessert. Makes about 1-3/4 cups.

3/4 c sugar
grated rind and juice (1/3 c) of 2 lemons
1/2 c butter
3 eggs, beaten

Put all ingredients in the top of a double boiler, over hot water. Stir until mixture is well blended and begins to thicken. This takes only a few minutes; it will continue to thicken as it cools.

Pour into hot, sterilized jars and seal, or into scrupulously cleaned jars for refrigeration or freezing.

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