Made this curd for Easter for both sets of parents and for us too...
4 lemons - grate the rind & squeeze the juice ( I got really big juicy lemons from the market)
4 eggs
4oz butter, warmed slightly
1lb sugar
Put sugar, rind, juice, butter and beaten eggs in a basin on top of simmering water.
Stir, stir and keep stirring til thick. This took much longer than I anticipated.
Pour into warm sterile jars. Label & refrigerate. Serve on toast or with fresh scones and cream.
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