Instructions: Try this rich, buttery spread on toast, warm scones or muffins. Its easy to make and keeps well for a couple of in the refrigerator. If you substitute limes for lemons, the curd will be a touch tangier and equally delicious. Both are good spooned into tart shells for special treats with afternoon tea.

(Makes 1 3/4 cups)

3 large eggs
1/2 cup fresh lemon juice
1 tablespoon grated lemon rind
1/2 cup butter
1 cup sugar

In the top of a double boiler, beat the eggs until they are frothy. Stir in the remaining ingredients. Place the top over simmering water but do not allow the water to touch its bottom.

Cook, stirring constantly, until the mixture forms a thick coating on the spoon, 15 to 20 minutes. Spoon the curd into a sterilized pint jar. Cool to room temperature. Cover tightly and refrigerate the curd at least 2 hours.

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