Linda's Lemon Curd

Five generations of our family have used this same recipe to make the best all-natural lemon curd available anywhere, now we share it with the world.  We blend fresh-squeezed Indian River lemon juice, pure cane sugar, eggs, and sweet cream butter slowly in an open pot to make this top of the line lemon curd.  Serve this “lemon pie in a jar” over teacakes, scones, ginger snaps and pound cake, or spread it between the layers of a coconut cake.  Our Lemon Curd is perhaps best on a spoon straight out of the jar.

8 Ounces