Angel posted 02-03-99
Lemon Curd
3 eggs
90 g (3 ozs) butter
1 cup suar
rind and juice of 2 lemons
Whisk eggs and put into a basin with the butter, sugar, finely grated lemon rind and lemon juice. Place basin over a pan of boiling water. Stir until the mixture is thick and smooth. Pour into clean, warm jars and cover.