|Sugar||1 Cup (16 tbs)|
|Unsalted butter||8 Tablespoon, melted (1 stick)|
|Fresh lemon juice||3⁄4 Cup (12 tbs)|
|Lemons||3 , zest minced or finely julienned|
In a heavy saucepan, stir the eggs and sugar with a wooden spoon until they are smooth and light in color.
Add the melted butter and lemon juice, stir to mix well, and set the pan over medium-low heat.
Stir the mixture continuously until it is thick and coats the back of the spoon, about 6 to 8 minutes.
It is important not to cook this mixture too quickly or the eggs will scramble.
Stir in the lemon zest, and scrape the mixture into a clean glass jar.
It will keep for at least 1 month in the refrigerator.