(from Muffins by Elizabeth Allston)
Make about 2 cups
4 large eggs
¾ cup sugar
1 ½ tablespoons freshly grated lemon zest
½ cup fresh lemon juice
6 tablespoons unsalted butter, cut into 12 pieces
Beat eggs with a stainless steel whisk in the top of a double boiler or in a medium-size stainless steel bowl. Whisk in the sugar, lemon peel, and juice. Place over simmering water. (Check to make sure the water isn’t touching the bottom of the bowl; otherwise, the mixture may get too hot and curdle.) Stir mixture constantly with a wooden spoon, until it is hot to the touch.
Add the butter, one piece at a time, stirring until each piece is melted—this should take 8 – 12 minutes.
When mixture is glossy, translucent, and creamy, remove from the heat. Pour into two clean, dry, hot ½-pint jars. Let cool about 1 hour. Seal tightly and store in the refrigerator for up to 2 months.