1/2 cup butter
2 cups sugar
2/3 cup lemon juice (about 4 large lemons)
zest (grated rind) from 2 lemons
4 large eggs, beaten lightly
pinch of salt
Just melt the butter in a small saucepan over low heat.
Remove from the heat and add the remaining ingredients,
mixing thoroughly. Cook over medium heat until mixture
thickens, stirring constantly (about 8 minutes - don’t let
it boil). Strain through a sieve into a cool bowl (you won’t
use the solids in the curd - but you could use them as
flavoring in a cake or something!) and let cool for 5
minutes. Transfer the curd into a sterilized jar and allow
it to cool thoroughly before covering and refrigerating (it
will keep at least a month that way).
