1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter or margarine,
1 tablespoon grated lemon
In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cover and store in the refrigerator for up to 1 week. Yield: 1-2/3 cups.