Lemon Curd I

Ingredients

 * 3 oz. (3 Tbsp) butter or margarine
 * rind of 3 lemons
 * juice of 3 lemons
 * 8 oz. (8 Tbsp) caster [superfine] sugar
 * 3 eggs

Directions
Put the butter, sugar, grated rind and strained juice of the lemons into a double saucepan, stir occasionally. When sugar has dissolved, add the well-beaten egg. Stir till it thickens, but do not boil.

Turn into warm, dry jars. Cool. Cover. Refrigerate.

This is best made in small quantities and should be kept only a short time.