Lemon Curd Recipe 0ct 4th 2011

I found this recipe from 1919 in a copy of a magazine celebrating 100 years of cooking recipes. I couldnt wait to try it out. It was so rewarding to do and two tasty jars of golden sunshine now reside in the fridge. Home made lemon curd tastes nothing like the sugary mess that you buy in shops, this is real lemony goodness in a jar. Here are the pics.
This is the recipe
125g butter or margarine
175g caster sugar
Finely grated rind of lemon and 2 large lemons juiced
2 medium eggs roughly beaten

Put the butter/margarine lemon into a bowl, simmer over a pan of boiling water, i did not use the rind of the lemon.
Stir until all the sugar dissolves along with the margarine, and the mixture is very warm but not boiling.
Tip half the mixture onto the eggs and mix, return this mixture  back into the buttery mixture left in the bowl and return to the pan, over the simmering hot water.
mix continuously for 6 to 8 mins until the mixture coats the back of a wooden spoon, the mixture will thicken.
Pour the lemon curd into two sterilized jars, seal when cool, label and store in the fridge. Will last approximately 2 weeks.