Lemon Curd Spread

Ingredients:
• 3 eggs
• 2 large lemons — or 3 small (Grated rind and juice)
• 1/2 cup butter
• 1 cup sugar
• 1 pinch salt

Directions:
Beat the eggs lightly and mix in lemon rind and juice, butter, and sugar. Place in the top of a double boiler (a bowl over hot water also works well) and heat gently, stirring occasionally until the sugar has dissolved and the curd thickens. Pour into small sterilized jars and cover with sterilized lids. Stores well in refrigerator for up to 3 months. This is a rich, lemony spread for holiday tea time scones, breakfast toast, biscuits, English muffins, etc. Makes approximately 1 pint. Can be served as a topping or sauce, as a filling for tarts or pies covered with meringue or whipped cream. Spoon over warm pound cake for a fast, delicious dessert.