1/4 c. butter
1 1/4 c. sugar
2 lemons (lg. with good skins)
2 lg. eggs

Melt butter in double boiler, stir in sugar. Add grated lemon and lemon juice. Stir until sugar is blended. Beat eggs then add to mixture. Cook over medium boiling water (stir) until mixture is thick. Takes 15 to 20 minutes to thicken. Do not boil. When foam of eggs disappears, it is done. Pour into 16 ounce hot jars. Seal. Refrigerate. For toast, fillings for cakes and tarts.