Makes about 2 cups. Recipe is from “LSU Union Leisure Class 1997” booklet and contributed by Arlene Kestner.
4 large lemons
Grated lemon rind
5 whole eggs
21/4 cups sugar
4 ozs. butter, soft and at room temperature
1. Juice lemons and set aside.
2. Beat eggs; grate some lemon rind into the eggs, about 1/2 teaspoon.
3. In a double boiler, blend sugar, butter and lemon juice with eggs. Cook over hot water, stirring frequently until thickened.