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Lemon Curd

Take one pound of sifted sugar, the rind and juice of three large lemons, six ounces of clarified butter, and the yolks of twelve eggs. Melt the sugar and butter by very gentle heat, and stir in the grated rind and the strained juice of the lemons. Stir all together until it is like honey. Have ready in a basin the yolks of the eggs, carefully beaten and strained. Add the warm mixture to the eggs by degrees, and beat it for several minutes. If not sufficiently thick return it to the pan for a few minutes. When quite cold it should be put in small jars, covered with bladder or vegetable parchment, and stored like jam.