- 2 cups sugar
- 1/2 cup butter, coarsely chopped
- 2 tablespoons lemon zest
- 1 cup fresh lemon juice (about 6 lemons)
- 4 large eggs, lightly beaten
How to Make It
Stir together first 4 ingredients in a large heavy saucepan over medium heat, and cook, stirring constantly, 3 to 4 minutes or until sugar dissolves and butter melts.
Whisk about one-fourth of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon. Remove from heat; cool completely (about 1 hour), stirring occasionally. Store in an airtight container in refrigerator up to 2 weeks.