Lemon Cheese

8 oz caster sugar
5 oz butter
2 large eggs
2 lemons

Grate the lemons finely to remove the zest only and squeeze the juice from the lemons. Put the sugar and butter in a double saucepan over boiling water. Blend the sugar and butter together over the simmering water until the sugar has dissolved. Beat the eggs lightly and add the lemon mixture. Stir and add this mixture to the double saucepan. Heat slowly until the mixture thickens. Do not over cook. This mixture will coat the back of a wooden spoon when ready. Pour into small, sterilised pots and allow to set. Cover when cold and refrigerate until ready to use.