1 c. sugar
1/2 c. butter
1 to 2 tbsp. grated lemon rind
1/3 c. lemon juice
2 eggs, beaten

Combine sugar, butter, lemon rind and juice in top of double boiler; bring water to boil. Reduce heat to low, cook until butter melts and sugar dissolves; stirring occasionally. Stir in eggs and cook, stirring constantly for 5 to 7 minutes or until sauce thickens and coats a metal spoon.

Remove from heat. Serve on pound cake or ginger bread. Yields 1 2/3 cups.