Recipe:

1 1/2 cups sugar
4 eggs
3 fresh lemons (Meyer are the juiciest), squeezed
pinch of salt
1 stick unsalted butter

Method:
Cream the butter and sugar , add lemon zest if you like “bits”
Add eggs one at a time , then add the salt and the lemon juice
Cook over a low heat and keep stirring (or you might get scrambled eggs)
this will thicken in about 10 minutes. Place in clean jars and cool. Eat within 2 weeks if you can resist that long!

Tip: if it does get some cooked egg in it, do not worry, strain it into another pot, continue until thickened and it is still good !