Recipe request

As I've received a few requests for recipes, I'll post the lemon curd recipe below. This is a modified version of the recipe found in my preserving "bible," Preserving by Oded Schwartz.

Ingredients

• grated rind and juice of 6 lemons
• 1 1/2 cups (375 g) granulated sugar (while this is what the recipe calls for, I usually cut the sugar by almost half)
  
• 3/4 cup (150 g) butter, softened
• 5 eggs, beaten
• (I add about a teaspoon of cardamom)

1. Place the lemon rind and juice in a small pan with the sugar. Heat gently, stirring until the sugar is dissolved. Add the butter and stir until melted.
2. Transfer the mixture to a double boiler or a bowl placed over a pan of simmering water. Strain in the eggs and cook over barely simmering water, stirring often, for 25-40 minutes, until it is thick enough to coat the back of a spoon. If you're going to add cardamom, do so toward the end of the cooking period, about 5 minutes before the mixture is ready. Do not let the mixture boil or it will curdle. (More importantly, be really careful with the eggs as you don't want them to cook too soon.)
3. Pour the curd into warm, sterilized jars, and seal. (Finish them off with a hot water bath or if you're going to eat/use the curd within a week, you can place the jars in the fridge.)

If you want a completely smooth curd with no zest, you may also want to strain the mixture before you put it into the double boiler.