Here’s most of the apple butter I made, and about half of the lemon curd. I’ll include a recipe below. :)
I used apples from a our local orchard. :)
Recipe For Lemon Curd
Tweaked from “The Magic Cookbook” (an old recipe book of my Grandma North’s).
2 sticks butter
1 cup sugar
2 lemons, juice and zest
2 whole eggs plus 1 yolk
1 tablespoon grated stale bread crumbs
Into a clean saucepan put the butter and sugar, cook on low heat until the sugar has dissolved, then add juice of lemons. Take egg yolks and whites, beat well together with lemon rind and bread crumbs. Stir this into butter and sugar mixture and boil gently for 20 minutes. Sieve mixture. Pour into 1/2 or 1/4 pint jars and process in a water bath canner for 15 minutes if wishing to preserve.
Yields: two 1/2 pints
