Instructions: Cut butter into small bits and put in double boiler, add sugar , juice from lemons, the zest of one of the lemons before squeezing, stir until all has melted.

Beat eggs and add a little of the above mix into eggs, gradually adding all of above mix, then return all ingredients to double boiler and stir until thick, when done it will coat spoon easily. Takes about 15 minutes. When done put in sterilized jar and seal, label and store.

This recipe came from my Auntie Margaret, and before that from my Grandma. As a child I loved it as lemon tarts or on bread. My Grandma would make it when they were able to get lemons, this was at the turn of the century and citrus was not always available in England at all seasons.She made all kinds of lemon and orange recipes to preserve ahead for the winter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.