LEMON CURD

LEMON CURD
Always make double quantity to this..
One pound of sugar
4 eggs
6 ounces of margarine or butter.
3 lemons
Wash lemons, grate zests with fine grater.
melt margarine in double soucepan (big bowl that wont brake in saucepan of gently boiling water) or one saucepan in another.
Melt margarine in double saucepan.
Add sugar.
Add lemon juice and grated rinds and dissolve.
Add beaten eggs and stir constantly until it thikens.
If you don't stir it'll turn to scrambled eggs.
Pour into clean dry pots.
Best kept in fridge or eaten up quickly.