Seattle Sunset Curd

Directions

1. Wash the lemons and orange and zest the rind. Place zest into a large bowl that will be placed over a double boiler.
2. Juice the lemons and orange and pour through a fine sieve into the bowl.
3. Add the sugar and butter and place over the pan on a gentle simmer. Stir until butter has melted and sugar has dissolved.
4. Beat the eggs with the yolks in a separate bowl. Press through a sieve with a spatula into the bowl over the heat. Whisk until combined.
5. Stir the mixture constantly over the heat until it thickens and lightly coats the back of a wooden spoon.
6. Remove the pan from the heat and pour the curd into small, warmed, sterilzed jars. Store in a cool place, ideally the refrigerator. Best if used within 3 months.