2 lg. lemons
1/4 lb. unsalted butter, cut into bits
3 med. eggs, beaten
1/2 lb. sugar (granulated)

Squeeze juice from lemons. Grate the rinds. Put the sugar, butter, lemon rind and strained juice into top of double boiler. Stir until sugar dissolves and butter melts. Add eggs, continue stirring until thickens. Do not boil. Pour into sterilized jars and seal. Store in refrigerator. It will thicken further as it cools. Use as for jam or filling in cake. Use within 3 weeks.