I think that's an alternative name for lemon curd? If so, here's a quick recipe that my husband loves.... it's a Delia Smith one, can't remember which book, though! I posted this recipe in a thread a while ago - and there are lots of versions of lemon curd by other members. I also posted a lemon/lime curd recipe, too... it makes a delicious alternative to 'plain' lemon curd!
Makes three 1 lb (350 ml capacity) jars (which should be sterilized before use)
Grated zest and juice 4 large juicy lemons
4 large eggs
12 oz (350 g) golden caster sugar
8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon cornflour
Lightly whisk the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.
Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.
A recipe in one of her cookery books is to make a plain roulade - and when cool to smooth on a generous layer of lemon curd, then a generous layer of fresh cream (I add lemon zest to the cream) before rolling it up. Delicious!