500gm granulated sugar
4 beaten eggs
rind and juice of 3 lemons
Melt butter in a saucepan and add the other ingredients. Heat, stirring
all the time until the mixture starts to thicken. (Take care, if heated
too quickly can scramble the eggs giving white bits in the curd.) Remove
from the heat and allow to cool.
Bottle, keep in a fridge. Will keep for about two months.