2		Lemons
1	C	Sugar
1/2	C	Unsalted butter
2		Eggs, beaten

Grate the zest from the lemons and squeeze the juice. Place in a saucepan with the sugar and butter and heat slowly until the butter melts, stirring. Stir into the eggs, return to the pan, and cook, stirring, over low heat until the mixture thickens. Serve on scones or biscuits or with sponge cake.

Makes about 1 cup