Lemon Curd -- Nathan's Cookbook

From a 1934 recipe book of the Grandmother of Jean Minter, Norton Mede Guesthouse, Pendeen, Cornwall, England.

500gm granulated sugar
200gm butter
4 beaten eggs
rind & juice of 3 lemons

Melt butter in a saucepan and add the other ingredients. Heat, stirring all the time until the mixture starts to thicken. (Take care, if heated too quickly can scramble the eggs giving white bits in the curd.) Remove from the heat and allow to cool. Bottle, keep in a fridge. Will keep for about two months.

Based on the recipe from the Norton Mede, this is a variation that I general use. It's great on toast or for lemon tart filling.--Nathan

10 Tablespoons butter
2 cups sugar
5 large eggs
4 lemons - rind & juice (about 1 cup)

In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and rind. Cook over simmering water until thickened (about 1 hour), stirring occasionally. Pour into containers. Store in the refrigerator.