Lemon Curd


  • 3 eggs
  • 3 oz. butter
  • 8 oz. sugar rind and juice of 2 lemons


Whisk the eggs and put into a basin with the butter, sugar, finely-grated lemon rind and the juice. Place the basin over a pan of boiling water, stir until the mixture is thick and smooth. Pour into clean, warm jars and cover.