2 lemons (6 tbsp. juice)
2 tbsp. butter
1 c. sugar
2 eggs

Grate thin yellow outer rind from lemons. DO NOT include bitter white skin. Place rind in top of double boiler with juice from lemons, butter and sugar. Stir over low heat until sugar is dissolved. Beat eggs and add. Cook over ht water stirring constantly until thickens. Do not let boil. Spoon into sterilized jar and refrigerate.

Excellent on scones. Or can be used for small lemon tarts.