1 lb. sugar
1/4 lb. butter
3 eggs or egg yolks, slightly beaten
Juice & rind of 4 lemons

Melt the butter in a double boiler. Add sugar and lemon juice and eggs. Cook in a double boiler until it thickens on medium heat, stirring occasionally. Put in jars to keep. Cover when cool. Keep in a cool place or refrigerate. To make pastries, put 1 teaspoon in each tart before baking. The lemon curd will keep in the refrigerator for a few weeks.