1 cup granulated sugar
1/4 teaspoon salt
1/2 cup lemon juice
1 tablespoon finely chopped lemon zest
1/4 cup butter
In top of double boiler whisk sugar, salt and eggs together. With wooden spoon, stir in juice and zest until well combined. Add butter and continue cooking until thickened, about 15-20 minutes. Pour curd into sterile jars and store in the refrigerator.
(Originally posted on May 26, 2007)