3 sticks unsalted butter
6 lg. lemons, room temperature
3 c. sugar
9 eggs

Put the butter and sugar into a large mixing bowl. Fill a large pan (roaster) with water. Place bowl of butter-sugar mixture on a trivet or in a colander, set into the pan of water. Don't let the water touch the bowl containing the butter-sugar mixture. Heat on medium so the butter and sugar melts (about 1/2 hour).

Meanwhile, lightly grate the rind from the lemons; omit the white pith. Squeeze juice from lemons. Lemons should be at room temperature. Add lemon rind and juice to the butter-sugar mixture and stir everything together.

Beat eggs thoroughly in a separate bowl. Tap the bottom of the bowl with a wooden spoon to test whether the sugar has dissolved. If you hear a crunching sound, cook longer. When the sugar id dissolved, pour the eggs through a strainer into the mixture, stirring all the time. Continue cooking, stirring occasionally, until the mixture has thickened.

If you cover the bowl, the curd will thicken faster, but be sure to check it by stirring frequently. The mixture is ready when it coats the back of a wooden spoon. As the lemon curd cools, it thickens, so that the final product has the consistency of apple butter.

Pack into sterilized jars, cover and STORE IN REFRIGERATOR when cooled. Lemon curd has a shelf life of 3 to 4 weeks.

Lemon curd comes to use from the British Isles. Spread it on a toasted English muffin or a biscuit! Jars of lemon curd make nice Christmas gifts, too.