3 Eggs beaten
2 cups Sugar
1/2 pound Butter cut into tablespoon size pieces
3/4 cup Seedless Lemon juice freshly squeezed
1 Organic Lemon grated peel
In the top of a double boiler, combine all ingredients. Cook and stir over boiling water until thickened like pudding. Remove from heat and cool. Chill until ready to serve. Spread on muffins (almond poppy seed mini muffins are wonderful), rolls, or serve over ice cream.
Keeps in the refrigerator up to 2 weeks.