4 lemons
5 eggs
1 lb. sugar
4 oz. butter

Scrub the lemons to clean them. Cut in half and squeeze out the juice and strain. Grate the rind. Pour the juice into a heavy saucepan. Beat the eggs and add to the juice with the sugar and butter. Stir with wooden spoon to dissolve the sugar. Continue heating and stirring from time to time until curd thickens. Put in warm jars and cover.