1 lb. sugar
1 stick butter
2 eggs, beaten
Juice and rind of 3 lemons

Melt butter and sugar in top of double boiler. Add the juice and rind of lemons. Stir well. Fold in eggs; stir until mixture is thick enough to coat a spoon. Lemon curd may be used to fill small tart shell or served as is with English wafers. Makes 1 pint.