4 lg. eggs, beaten
Juice & finely grated rind of 4 lg. lemons
2 sticks (1/2 lb.) butter
1 1/2 c. granulated sugar

Cut butter into small pieces and put in double boiler over simmering water. Add sugar, lemon rind and juice (do not use pulp). Stir constantly until ingredients have blended. Still stirring pour a little of the mixture into the beaten eggs. Return all the egg-lemon mixture to pan and stir until it thickens (about 10 minutes). Put into clean warm jars. Cover and store (up to 1 month) in refrigerator. Very good on toast.