Lemon Curd

• 1lb caster sugar
• 8oz butter
• 4

Put the sugar and butter into a double saucepan over hot water. Grate the lemon rind, and squeeze out the juice. Add rind and juice to the sugar, together with lightly beaten eggs. Cook gently, stirring often, until the mixture is smooth, thick and creamy. Put into small pots and cover. Keep in a cool place, and use within four weeks.