Grated rind and juice of  2 lemons.

3 eggs, beaten

4 ozs (100 gr) butter

8 ozs (200 gr) caster sugar.

  • Put all ingredients into the top of a double saucepan, or into a basin over a saucepan of simmering water.
  • Stir until the sugar dissolves, then continue cooking gently, stirring frequently, until the curd thickens (allow about 20 - 30 mins).
  • Pour into jars, cover as for jam - store in a cool place and use within 3 - 4 weeks.

(the book says strain into the jars, but I personally have never bothered with this!)