Lemon Curd

Originally used as topping for toast and scones, generally Lemon Curd is now used for tarts. You can make a full sized tart or, in my family, the small one or two bite sized.

2 cups sugar
juice of 4 lemons
rind of 3 lemons

Melt in a double boiler over medium heat.

Beat 6 egg yolks and 4 egg whites until thick and lemon colored.

Add eggs
Add 1/4 pound butter.

Stir in double boiler until curd has the consistency of honey. This will take a while, maybe twenty minutes.

If the curd doesn't seem to be thickening, turn up the heat but KEEP STIRRING.

Note: I made a double batch so you won't have as much as shown in the picture.