1 lb. sugar
3/4 cup butter
Grated lemon rind and juice of 3 large lemons
6 whole eggs
Source: Loveless Restaurant, Nashville TN
Makes about 3 cups
In top of double boiler, combine sugar, butter, lemon rind, and juice. Stir until butter melts and is dissolved. Beat eggs until creamy colored. Add to first mixture. Stir until this mixture coats a wooden spoon. Remove from double boiler and allow to cool. Will keep weeks stored in ‘fridge.
Serve for breakfast with muffins or toast. Or with crumpets and tea. Or use to fill lemon tarts: 1 c. whipped cream added to 2 cups lemon curd.