4 lemons
7 tablespoons butter
2 1/2 cups sugar
4 large eggs beaten, beatem good….
Zest the lemons then squeeze the juice from them and put them thru a strainer. Put the lemon juice, zest, butter and sugar in a heatproof bowl over a pan of simmering water. Gradually heat, wisking until the butter melts then take off the heat.
Beat the eggs well and then slowly drizzel them into the lemon mix. Keep wisking as the mixture heats up. Cook for 10 minutes or until it thickens. Pour into sterilized jar and refigerate after it cools.
