Joanna's Cookbook: Lemon Curd

Ingredients :
Grated rind and juice from 3 Lemons
4 oz Butter (melted)
7 oz Caster Sugar
3 Eggs (beaten)
Method :
Put everything together in a bowl and place over a saucepan of simmering water. (The water should not be boiling unless you want to make lemon flavoured scrambled eggs!)
Stir occasionally until thick - about 20 minutes.
Store in heated clean jars.
Notes :

Scrub the lemons well before using.
The curd is great on toast or freshly made soda bread. It also makes a wonderful filling for sponge cake.

Try making it with half lemon and half orange to give St. Clements Curd.