Ingredients

3/4 cup lemon juice (about 4 lemons)Finely grated peel of 4 lemons4 large eggs, beaten2 cups sugar1/2 cup butter, cubed

Preparation

Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool.

Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.