- 3 eggs, beaten (or 2 jumbo)
- 1 c. sugar
- 1/4 c. melted butter
- zest and juice of two lemons

Add zest last. Whisk over simmering water for 8 to 10 minutes, until thickened. Bottle in sterilized jars.

Makes approximately one and one-half cups.

Delicious on muffins, in tarts, or as cake filling.