5 eggs
1/2 c. butter
1 c. sugar
2 tbsp. grated lemon peel (takes about 3 lemons)
1/2 c. lemon juice

In a small mixing bowl, beat eggs at high speed until thick and lemon colored.

Meanwhile, in medium saucepan, melt butter over medium heat. Add sugar, lemon peel, and juice and blend well. Stir in eggs. Cook and stir over medium heat just until mixture comes to a boil and is smooth and thickened. Remove from heat and pour into refrigerator or freezer container. Cover and chill thoroughly several hours or overnight. Makes about 2 1/2 cups.