Lemon Curd

• 3 medium lemons
• 2 eggs
• 34 cup sugar
• 60 g butter
• 2 teaspoons cornflour

1. Grate the rind from the lemons, then squeeze out the juice.
2. Beat the eggs with the sugar until light and creamy, then add the lemon rind and the strained juice and butter.
3. Place in the top of a double boiler.
4. Blend the cornflour with a little water and add to the mixture.
5. Place over simmering water and stir until thick enough to coat a spoon.
6. This takes about 15 min.
7. Cool.

lemons, eggs, sugar, butter, cornflour

Taken from www.food.com/recipe/lemon-curd-73073 (may not work)