Serve with scones

2 beaten eggs plus
2 beaten yolks
1/2 c. granulated sugar
1/3 c. fresh lemon juice
3 tbsp. grated lemon peel
1/4 c. butter

Cook eggs, sugar and lemon juice over boiling water until thick. Remove and stir in butter and peel. Cool. makes 1 1/2 cups. Keeps 3 to 4 weeks in the refrigerator. Serve over Scottish Scones or gingerbread.