>From : Mrs. Beeton's Book of Cookery

Lemon curd is not a true preserve but it keeps for a while in the refrigerator. Use very fresh eggs bought from a reputable source.

Wash, dry and grate the lemons. Squeeze out the juice and put it with the sugar in the top of a double saucepan set over boiling water. Stir occasionally until the sugar has dissolved. Remove from heat and stir in the butter. Leave to cool.

Beat the eggs lightly in a bowl. Pour the cooled lemon mixture over them, mix well, then strain the mixture back into the pan or bowl. Place over gentle heat, stirring frequently until the mixture thickens enough to coat the back of a wooden spoon lightly. Pour into warmed clean jars. Cover with waxed paper disks. Put on lids and label when cold. Leave for 24 hours to thicken; store in the refrigerator. Use within 2-3 weeks.

Makes 1 lb.

Variation

Orangecurd. Substitute two oranges and add the juice of one lemon. Use only 2 oz. Butter, melting it in the double saucepan or bowl before adding the rind, juices and and sugar.