• 3 eggs
• 1 cup sugar
• 1/2 cup lemon juice (about 2 lemons)
• 1/4 cup butter
• 1 Tbsp. grated lemon peel

1. In a heavy saucepan, beat eggs and sugar.
2. Stir in lemon juice, butter and lemon peel.
3. Cook and stir over medium-low heat for 15 minutes or till mixture is thickened and reaches 160º F.
4. Cover and store in refrigerator up to one week. Yield: 1-2/3 cups

Soft custard used as tart filling or as a spread for scones, biscuits, or other baked goods. Similar to lemon meringue.