Lemon Butter

4 medium lemons, juiced
Lemon rind, to taste
4 eggs
1/2 cup butter
2 cups granulated sugar

Juice and grate rind of lemons (use only a little rind). Mix with eggs. Blend with remaining ingredients in top of double boiler. Stir until sugar is dissolved. Continue heating; takes time until butter is thickened. Spoon or pour into jars. Seal lid. Store in the refrigerator.

This should make 1 1/2 pounds or enough for 3 to 4 small jars.