This recipe has been handed down through the family from my husband's Nana Kindon. In England this is called Lemon Curd and is jared like jelly. It is eaten at tea time with scones. Everyone loved it and ate it so quickly that she started to make pies and serve it for dessert. If you love lemonie desserts this is a must.

1 (9 inch) shell, unbaked
4 tbsp. butter
1 c. sugar
3 eggs
1/3 c. lemon juice (approximate)

Melt butter in pan, add sugar and mix well. Beat in eggs one at a time; be sure sugar is dissolved. Add lemon juice, if not strong enough add more. Pour into pie shell. Bake at 350 degrees for 25 to 30 minutes. Makes: One 9 inch pie.