Lemon Butter


4 eggs
¾ cup sugar
½ cup lemon juice
¼ cup water
2 teaspoons grated lemon rind
125 (4 oz.) butter


Put beaten eggs and sugar into the top of the double saucepan and stir until combined.

Gradually add lemon juice and water, stir until combined.

Add lemon rind and roughly chopped butter.

Place pan over simmering water and stir until mixture thickly coats the back of wooden spoon.

Pour into hot sterilized jars.  Store in refrigerator.  Makes approximately 3 cups.