When life gives you lemons, make lemon curd! OK, we made lemonade, too, at Colin's request. Lemon curd is a traditional English spread, used like jam on toast or scones. I found my Auntie Olive's handwritten recipe, and made this today.

Auntie Olive's Lemon Curd

Grated zest and juice of 4-6 large lemons
6 Eggs
1 lb sugar (2 cups)
2 sticks butter


Beat the lemon zest and juice with the eggs and sugar. Put into the top of a double boiler, and stir continuously over simmering water until curd thickens (at about 160 degrees). Be careful not to let mixture get too hot or eggs will curdle! Once thick enough to coat the back of a spoon, remove from heat and add butter, one pat at a time until incorporated. Store in jars in refrigerator, lasts at least 2 weeks.

Makes 4-5 cups.