1. Whisk eggs and sugar together.

2. Add lemon zest, lemon juice, and butter.

3. Place in a double boiler (or "make" one by placing a smaller plan inside a larger one filled with water- so the pan/bowl with the mixture in it floats over a pan of boiling water and isn't on direct heat from the stove).

4. Reduce the water to a simmer and constantly stir lemon mixture for 12-16 minutes until it becomes thick.

5. Pour the mixture directly into a mesh strainer to remove lemon zest and any pieces of egg that may have cooked and not combined. (I didn't do this my first time, and it was fine... but after I strained it I can never go back. SO GOOD and silky smooth.)

6. Let mixture cool and store in the fridge until ready to eat! You can slather it on toast, eat with berries, put it on a cake or eat it by the spoonful!