2 lg. lemons
3 oz. unsalted butter
8 oz. sugar
3 lg. eggs

Beat the eggs, strain out the threads. Grate the lemon peel into a basin; add strained lemon juice. Put all ingredients into a double boiler over slowly boiling water. Stir with a wooden spoon (NOT a whisk) until thick. Remove at once. Put in jars, cover. Use in small pastry tarts, with a spoon of whipped cream or on crackers or for fruit dip.