3. LEMON CURD.
1 lb. lump sugar, 3 lemons (the rinds of 2 grated), yolks of 6 eggs, 1/4 lb. butter.
Put the butter into a clean saucepan; melt, but do not let it boil. Add the sugar, and stir until it is dissolved. Then add the beaten yolks, and, lastly, the grated lemon rind and juice. Stir over a slow fire until the mixture looks like honey and becomes thick. Put into jars, cover, and tie down as for jam.