|Unsalted butter||6 Ounce (185 Gram)|
|Sugar||12 Ounce (375 Gram)|
|Eggs||3 Large, well beaten|
Finely grate the lemon rind directly into the top of a double saucepan (or a basin that will fit into a saucepan), then squeeze out all the juice, strain and add with the butter and sugar.
Set over simmering water.
Cook gently, stirring, until the sugar dissolves.
Remove from the heat and strain in the beaten eggs.
Return to a low heat and stir continuously until the mixture thickens.
You may strain out the peel.
Pour into warmed jars, cover and label.
Store in the refrigerator.