Oh, and now it's so late; you may be going to bed. But here you go:
3 ounces of butter (which this awesome website (http://www.traditionaloven.com/conversions_of_measures/butter_converter.html) tells me = 6 tablespoons) 2 large lemons 1 cup sugar 3 eggs, beaten
Get the lemon zest off the lemons. Zesters (http://ecx.images-amazon.com/images/I/41XX3JCCXSL._SL500_AA300_.jpg) are fun, but if you don't have one of those, just grate the lemons. Put this aside for use in a few minutes.
Squeeze the lemon juice out of the lemons and put this aside for use in a few minutes, too. (Take the seeds out.)
Over a double boiler [you can make one of these by putting a larger saucepan inside a smaller one; that's what I do; I don't have a double boiler], melt the butter. Add the sugar, lemon zest, and juice. Then add beaten eggs; stir till thick.
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3 ounces of butter (which this awesome website (http://www.traditionaloven.com/conversions_of_measures/butter_converter.html) tells me = 6 tablespoons)
2 large lemons
1 cup sugar
3 eggs, beaten
Get the lemon zest off the lemons. Zesters (http://ecx.images-amazon.com/images/I/41XX3JCCXSL._SL500_AA300_.jpg) are fun, but if you don't have one of those, just grate the lemons. Put this aside for use in a few minutes.
Squeeze the lemon juice out of the lemons and put this aside for use in a few minutes, too. (Take the seeds out.)
Over a double boiler [you can make one of these by putting a larger saucepan inside a smaller one; that's what I do; I don't have a double boiler], melt the butter. Add the sugar, lemon zest, and juice. Then add beaten eggs; stir till thick.