Lemon Curd

2 large lemons
3 oz butter (~80 g)
1 cup sugar
3 eggs (room temperature)

Grate the lemon rind and strain the juice (free of seeds). Put into a double saucepan (with water in the bottom half - I just use a bowl that kinda fits over a saucepan), add the butter and heat gently. Add the sugar & dissolve. Beat the eggs and strain through a fine strainer into the saucepan (the ingredients can be anything up to body temperature, but if hotter the egg will cook as it hits the mixture, and will string through the lemon mixture, which is not what you want, but still perfectly edible). Stir (I use a whisk) over heat until thick, then pour into clean dry jars (we boil the jars and lids so they're still hot when the lemon curd goes in, and this helps with the vacuum-sealing process).

Refrigerate.
Makes one to two smallish jars.
Spread on hutzelbrot.