1/4 lb. (1 stick) butter
4 eggs, well beaten
2/3 c. grated lemon rind
2/3 c. fresh lemon juice
3 c. granulated sugar
Salt

In top of a double boiler with water beneath it simmering (not boiling), melt butter. Add eggs, lemon rind, lemon juice, sugar and a few grains of salt. Cook, stirring occasionally, until it is thick enough to spread. This will take about 45 minutes of cooking. Lower the heat when thickening starts, so the water in the bottom of the double boiler is not more than simmering. Transfer to screw top jars and refrigerate. Makes 3 or 4 jelly glasses full.