You'll probably be tempted to eat this right from the container,
with a spoon, the way my husband Ted likes it, but you'll want to use
it as a filling for cupcakes or little tarts, too.
1/2 cup butter
1-1/2 cups sugar
1/2 cup lemon juice
Grated zest of two lemons
6 eggs
Put
all ingredients, except eggs, into double boiler over simmering water.
When butter has melted and before mixture is too warm, gradually whisk
in the beaten eggs. Cook, stirring constantly, until thickened to
consistency of instant pudding, about 10-15 minues. Remove from heat
and cool for a while. Then place in a container, cover, and store in
fridge.