Eileen, I know how much you love lemon curd, so here is a recipe for you to try. So so very easy and you can add as much lemon or citrus as you like for more or less ZING! I have made it with pumpkin, but the original pre war recipe called for marrow. It is fabulous! 2Ib marrow/pumpkin 2Ib sugar 3 lemons 4oz butter Cook the squash flesh until tender, then allow to strain through a seive to remove as much water as possible. Mash and beat until a smooth paste is formed (I used my hand blender). Put the squash into a large pan. Finely grate the zest of three lemons, then juice them and add this to the cooked squash. Add the sugar and slowely warm until all the sugar has completely dissolved. Once dissolved add the butter and continue to cook slowely until this has melted. Now bring up to a simmer and stir until a thick smooth creamy paste is formed. Bottle in sterile jars in the usual way. It is very nice indeed!