I make lemon curd and it is moreish
3oz unsalted butter
3 lemons
8oz granulated sugar
3 eggs
Put the butter, finely grated rind and juice of the lemons with the sugar into a double boiler (bowl over a pan of hot water).Stir occasionally until the sugar has dissolved and the butter has melted. Whisk eggs in a seperate bowl, strain lemon mixture into the the eggs and stir constantly over the hot water until mixture is like custard - takes about 15 mins
pour into warmed jars and seal - the curd will last for about 3 months if kept in a cool place but mine never last that long.