Hal’s Lemon Curd

1 ½ sticks of real butter

1# confectioners sugar(sifted)

1 ½ cups RealLemon juice

6 large eggs

Melt the butter in a 2 qt. saucepan.

Whisk the eggs, adding in the sugar.

Add the lemon juice and melted butter.

Cook while whisking over low-medium heat until thickened.

Cool, seal and refrigerate.

Makes 2 pints and keeps 2 months.

Serve on scones, toast, biscuits, English muffins or use as a lemon topping

for just about anything.