3/4 cup fresh lemon juice (strained)
1 tablespoon grated lemon zest
3/4 cup sugar
1/2 cup unsalted butter softened to room temperature
2. Add the eggs one at a time mixing well after each one.
3. Add the lemon juice and zest
4. Cook over medium heat in a 2 quart saucepan about 15-20 minutes to thicken, stir constantly.
5. Chill or serve warm. Put plastic wrap over the top (press right down to the surface) to keep a 'skin' from forming over the top as it sits in the fridge.
You can spread this on blueberry muffins, serve with scones, put over icecream or add to plain yogurt. Other serving suggestions would be to put it on pancakes or French toast, or if you are feeling really ambitious you can stuff it into homemade crepes!