|¾ cup sugar|
|½ cup lemon juice|
|¼ cup water|
|2 teaspoons grated lemon rind|
|125 (4 oz.) butter|
Put beaten eggs and sugar into top of double saucepan and stir until combined.
Gradually add lemon juice and water, stir until combined.
Add lemon rind and roughly chopped butter.
Place pan over simmering water and stir until mixture thickly coats the back of wooden spoon.
Pour into hot sterilised jars. Store in refrigerator. Makes approximately 3 cups.