4 lemons
4 eggs
12 oz. sugar
4 oz. butter

Wash and dry lemons. Grate off rind finely with no pith. Squeeze out juice and strain off pulp. Mix sugar, butter, rind, and beaten eggs. Stir with wooden spoon over very low heat until butter is melted. Stir in lemon juice. Bring gently to boil and cook gently for 3 minutes, stirring continually until curd is thick and smooth. Keep in refrigerator or seal and keep. Spread on lemon bread.