Newbury House

Rugby, Tennessee

Specialty Recipe

Lemon Curd

Ingredients:

9 eggs

1-1/2 cups lemon juice

3 cups sugar

1-1/2 cups melted butter

Beat eggs until frothy. Stir in lemon juice, sugar, and melted butter. Place over water. Cook, stirring constantly, for approximately 20 minutes or until thick. Pour into glass dish or jar and refrigerate. Prepare favorite pie crust and bake in tart shell pans or small muffin pans. Let cool completely. Fill with Lemon Curd. Curd is also delicious served warm over gingerbread or any spice cake and will keep at least a week in a jar in refrigerator.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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