LEMON CURD

4 eggs
1 1/4 cups sugar
4 lemons
12 T. unsalted butter

Wash lemons and grate the rind of 2 of the lemons. Then cut in half and squeeze the juice from the lemons and discard seeds.

Beat eggs and sugar together until fluffy. Add the lemon juice.

Pour the mixture into a pan and cook over low heat, stirring continually. Add butter 1 Tablespoon at a time. Cook until thickened. Add the lemon zest.

Pour the mixture into sterilized jars and screw lids on tightly. Store in the refrigerator. Serve with scones.

This is an easy recipe because you don't have to worry about the eggs curdling and lumping.