2 eggs
3/4 cups sugar
2 Tbsp. butter
1/2 cup lemon juice
1 Tbsp. grated lemon peel
*You can pour over Angel food cake cheesecake or pound cake
In the top of a double boiler, beat eggs and sugar.
Stir in butter, lemon juice and lemon peel. Cook over simmering water for 10-12 minutes or until mixture reaches 160 degrees and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake. Yields 1 cup
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