* 3 eggs, beaten
* 2 cups sugar
* 3/4 cup lemon juice
* 2 teaspoons grated lemon peel
* 1 cup butter, cubed
* In a large heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
* Spread on muffins or rolls, or serve over waffles or ice cream.
Yield: 3 cups.
~~ Country Woman | July/August 1991 ~~