3 eggs
5 tbsp. butter
1 c. granulated sugar
Juicy & finely grated rind of 2 lemons

Beat eggs into melted butter, then stir in sugar. Beat until thoroughly combined. Add lemon juice and rind gradually. Cook in the top of a double boiler over simmering water until thickened, stirring constantly. Serve over scones with dollop of whipped cream. Extra curd can be stored in refrigerator for a week and used as a spread on toast.