Runway Chicken (and Lemon Curd Recipe)

Lemon Curd (for Corinne)
very easy and extremely decadent

You can eat this lemon curd on toast or scones, or you can use it as the filling of a fruit pie. You can make it with Mayer Lemons instead of Eureka and the product will be sweeter.
• ⅔ cup lemon juice
• 4 teaspoons lemon zest
• 5 eggs
• ½ cup butter, salted, melted
• 1 cup sugar
In the container of a blender, combine 4 teaspoons grated lemon peel, 2/3 cup lemon juice, 5 eggs, and 1 cup of sugar.

Whirl until smooth. With the motor at lowest speed, gradually add 1/2 cup melted butter (or margarine if you are like that), pouring in a steady stream. Whirl until just blended.

Transfer mixture to a small heavy pan an cook over medium heat, stirring constantly, about 5 minutes, or until it begins to bubble and thickens. Remove from heat.

Cool, cover and refrigerate or freeze. It keeps in the refrigerator for a few weeks or in the freezer for several months. (I have never tried freezing it)

Makes 3 cups.

(To process lemon curd, place 3 half-pint canning jars in boiling water to cover for 10 minutes. Scald bands and lids in boiling water. Invert jars to drain thoroughly. Ladle hot lemon curd into hot sterilized jars to within 1/8 inch of rims. Wipe rims clean with a damp cloth, top with lids and screw on bands. Cool well away from drafts, on several layers of cloth toweling.)