Lemon Lime Curd

Directions

1. 1
   Shred lemon rind very finely to make 1/4 cup.
2. 2
   Squeeze juice from lemons and limes to make 1-1/3 cups total.
3. 3
   In a heavy saucepan combie juices and sugar.
4. 4
   Stir in eggs, butter and 1/4 cup lemon peel.
5. 5
   Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
6. 6
   This takes about 8 minutes.
7. 7
   Will keep in fridge for a month.