6 eggs, slightly beaten
2 egg yolks, slightly beaten
2 c. sugar
3/4 c. fresh squeezed lemon juice
1 c. butter, softened
1/4 c. grated lemon peel

In top of double boiler, combine all ingredients. Cook over low heat, stirring frequently, 25 minutes or until thickened. Remove from heat, let cool. Store tightly covered in refrigerator. Use as filling for small tart shells or in place of jam on biscuits, toast, etc.