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

Scrub the lemons to clean them. Cut in half and squeeze out the juice and strain. Pour the juice into double saucepan. Beat the eggs and add to juice with sugar and butter.

Stir with wooden spoon to dissolve sugar. Continue heating and stirring from time to time until curd thickens. Put in warm jars and cover. Refrigerate. Serve as spread or topping for cakes, etc.