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!)