Both jam and curd. I use Stella Parks curd formula. Equal parts by weight of egg yolks, sugar, lemon juice. Mix well in Pyrex cup, cook until 180-185, KAF has the microwave method. No butter in SP recipe, you can conceivably use whole eggs but it ain’t quite the same.
ETA…I sometimes put in some strips of lemon peel and then just fish them out prior to pouring into jars…I scrape them a bit.
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