4 Eggs (beaten)
8 Tablespoons Butter
1 Lb Sugar (they call for white sugar, but I only had Turbinado. It just makes the curd slightly less bright yellow. I like the creamy look, but I bought white sugar for the lime curd)
Finely grate the rind from lemons and squeeze out all the juice. Place rind and juice in a heatproof bowl or top of a double boiler. Stir in eggs, butter, and sugar.
Place over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook, stirring constantly (or just very often), until the mixture thickens and coats the back of a spoon. Pour into sterilized jars and can..or store in the refrigerator.
Makes about 6 mini-jam jars of Curd.