Evelyn’s Lemon Curd

4 lemons, 10-12 tablespoons

4 large eggs, room temperature, beaten well

1 pound sugar, 2 cups

4 ounces butter

Grate lemon rind.  Squeeze the juice of the lemons and strain the juice into a double boiler.  Add the grated rind, beaten eggs, sugar and butter.  Over low heat cook and stir with a wooden spoon until sugar is dissolved.  Continue to cook until curd thickens; stir frequently and do not allow to boil. Pour into warm jars and refrigerate when cool.  Will keep for weeks!