Title: Lemon Curd(Welsh)
Categories: Preserve British Jam
Yield: 1 Recipe

4		Lemons
5		Eggs
1	lb	Sugar
4	oz	Butter

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

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