Also known as lemon spread, and lemon butter.
rind of 2 lemons
juice of 2 lemons
3/4 c sugar (1/2 c can be used for a less sweeter version)
2 eggs
50 grams butter
In a metal bowl over pot of water on heat (or my preferred method is make in a pot over a low heat) mix juice, eggs, sugar, and rind. Stir till thick.
Sieve through to remove rind.
Return to heat, add butter, when this has melted remove from heat.
Pour into heated jars (sterilized), then seal.
Refrigerate.
Keeps for one month. Or it can be frozen for longer storage.
Passionfruit, Orange or Lime also makes good curd.