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Lemon Curd Jelly

This lemon spread is fantastic, don't let the name throw you off.

3/4 c sugar
Grated rind and juice of 2 lemons (1/3 c)
1/2 c butter
3 beaten eggs

Alternately, substitute 1/3 c lemon juice, 10 drops lemon essential oil, and 2 tbsp grated orange rind for 2 lemons. The orange deepens the flavor of the lemon.

Place rind, juice, and butter (plus essential oil, if using it) in the top of a double boiler on low heat, allow butter to melt and flavors to meld. This may take ten minutes...more time for coarse rind, less time for finely grated rind.

Add sugar and eggs, mix well. Keep stirring until mixture begins to thicken. This should take five minutes. Try to keep the heat constant, and not too hot too quickly, otherwise the egg will cook instead of blending.

The curd will thicken as it cools, so the mixture need not be concrete before you remove it from heat. Just stir until it turns a lighter shade of yellow, and looks creamy. Pour into hot sterilized jars and seal. Processing should take about five minutes, and recipe will yield about 1 3/4 cups, just enough to fill two half-pint mason jars.

Lemon curd goes well by itself on toast, pastries, etc., but when blended with a heavy cream the sheer pleasure may kill you. Be careful.

If you find tiny white flecks in your curd, don't worry, it's just some egg white that cooked. Your mixture will still taste fine.