1/4 lb. butter
4 eggs
Rind of 2 lemons, grated
2/3 c. lemon juice
3 c. sugar (2 1/2 to 3 c.)
Salt (dash)

In double boiler with water simmering, melt butter. Add well beaten eggs, lemon juice, salt and sugar. Cook until it is thin enough to spread (about 45 minutes). Store in refrigerator. Keeps indefinitely. Use as spread for bread or filling for cake.