3 to 4 tablespoons lemon zest
1/2 cup fresh lemon juice (4 to 6 lemons)
1 1/2 cups sugar
6 tablespoons butter
3 eggs, lightly beaten

In a medium saucepan over medium-high heat, combine lemon zest, lemon

juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until melted.

Remove from heat and cool to room temperature. Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. Remove from heat. Store in refrigerator.