1 c. sugar
2 eggs
2 lemons (grated rind and juice)

Put in double boiler, mix well. Let simmer until thickened and add 1 tablespoon butter. It will thick more as it cooks.

My Grandmother Pennington served this at Afton House in 20's-30's, I use this for sweetening of whipped cream for fruit salads and stays nice and fluffy.

I also use it as lemon filling underneath a white divinity frosting on a white or yellow cake or in between layers. Grandmother canned hot in jars so would have on hand in the hotel.