Lemon Curd

Sugar 1 cup (240 g)
Butter ½ cup (125 g)
Lemon rind, grated ½ tsp
Lemon (Nimbu) juice ¼ cup (60 g, approx. 3)
Eggs, slightly beaten 2
Method
1. Place the sugar, butter, lemon rind and juice in a pan and place the pan in another pan with hot water in it (or use a double boiler). Stir, till sugar dissolves.
Add the eggs gradually to the mixture, stirring all the time. Continue to cook, taking care not to let the water come to a boil (or else the eggs may curdle).
Cook till a coating consistency is reached. Takes about 15 minutes.
Remove from heat and use or cool and store in sterilized, air- tight jars.
Note: The broader the vessel the faster it will cook, since a larger surface comes in contact with the heat.