Makes about 2 1/2 cups.

4 lemons
4 whole eggs
7 oz. butter
1 1/3 c. sugar

Grate zest (peel) of all lemons, then squeeze them. Place zest, juice and remaining ingredients in a heavy 2 quart pot. Bring to a full boil slowly, whisking so that eggs do not cook on the bottom. Remove from heat and strain into a bowl. Cool and refrigerate. Sauce will keep for at least 2 weeks in the refrigerator or indefinitely in the freezer.

Serving suggestions: Serve in meringue shells; on pound cake with strawberries and crystallized ginger; in a tart shell with fresh fruit; or in a parfait over ice cream with raspberry puree.