1 c. sugar
1/2 c. butter
Grated rind and strained juice of 3 lemons
3 eggs, beaten to mix

Place ingredients in a heavy saucepan and cook gently over low heat until the mixture is thick, but still falls easily from a spoon. Do not boil or let the mixture separate. Refrigerate in a tightly covered jar or freeze.

Can be served as a topping or sauce, as a filling for tarts or pies covered with meringue or whipped cream. Spoon over warm pound cake for a fast, delicious dessert.