Finely grate rind of 3 lemons, cut lemon sin half.
Extract juice and discard pits.
Melt
butter and sugar in double boiler or a bowl set over
a pan of hot water. Stir until smooth, without
boiling. Blend lemon rind and juice into mixture.
Beat
eggs in another bowl. Whisk them into lemon mixture.
Place over low heat. Continue to whisk, without
boiling, until mixture is hick and creamy.
Meanwhile, heat clean jars in a low oven. When curd
is ready, pour into jars. Cover curd surface with
waxed paper discs.
Cover jars and leave to cool -- the curd will set to
a soft jammy texture. Store in a cool place and eat
within a month.
