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Ingredients
- 2 c. sugar
- 1 c. butter or margarine
- 1/4 c. lemon rind, grated
- 2/3 c. lemon juice (fresh)
- 4 large eggs, lightly beaten
Method
- Combine first 4 ingredients in the top of a double boiler. Bring water to a boil.
- Reduce heat to low and cook until butter melts.
- Stir about 1/4 of hot mixture into beaten eggs.
- Add to remaining hot mixture, stirring constantly.
- Cook, stirring constantly, over medium-low heat, until mixture thickens and coats a spoon (about 15 minutes).
- Cover and refrigerate up to 2 weeks. Serve over pound cake, angel food cake or gingerbread.
