Sally, this is one of the easiest things I've ever made, we love it, and I eat it out of the jar with a spoon. Don't tell my kids, LOL.

Colleen's notes are at the end:

Lemon Butter �(Colleen�s)
�
4oz butter (NOT margarine) �
3/4 cup lemon juice �(about 3 lemons' worth) �
all the rind from the lemons, grated �
1 cup sugar (I use superfine) �
4-5 eggs, thoroughly beaten �
�
Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. �Cook on high about 3 minutes, stirring halfway through. �Butter should be melted and sugar dissolved. �Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. �Whisk after each burst. �Cool and pour into sterilised jars. �Cover immediately. �Store in refrigerator after opening, or even before opening to prolong the shelf life, which is short. �
Makes about 3 medium sized jars. �
�
Sneaky notes: �
If you are making a _lot_ of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. �Then cut off the white pith with a paring knife. �Making sure there are no seeds, drop lemon flesh into blender. �Whizz it up until the rind is pulverised. �You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. �You can double or triple the recipe, just use a bigger bowl and adjust the times. �
I also use the blender to whizz the eggs. �If they are not totally beaten, you can get little white strings from the egg white which don't look great. �
If you overcook it and it separates, beat up an extra egg. �Gradually mix separated (sounds much better than curdled, doesn't it? �) mixture into egg. �Repeat if necessary.

Annie�

Thanks Annie, it does look easy. It's on my list of things to do this week end.

Thanks for the recommendation :-)
An amusing story about that recipe:
Many years ago when DD was in pre-school they did a fundraiser where the children were supposed to bring in some favourite family recipes and the children would do some little drawings (of whatever they wanted to draw, not necessarily appropriate to the recipe) to go with them. The whole thing would be collated, typed, copied and bound and the copies sold to whoever to raise a little money for some good cause. Anyway.
I was on the typing committee. One recipe submitted came from a girl with, shall we say, not the most caring mother. The recipe had been ripped out of a popular magazine, seemingly at random because it was full of what were for the time quite exotic ingredients totally unavailable less than 100km from our town. If the mother in question had ever cooked it or even considered cooking it I would happily hand over $1000 to the charity of your choice.
We looked at this recipe and said, "How the heck will anyone using this cookbook cook this? What use is it?" Clearly the mother wasn't too fussed about what recipe she supplied, probably just ripped out a page in response to her DD's "But, Mum, I HAVE to have a recipe for the cookbook." So I substituted my lemon butter recipe. I figured at least someone might be able to use it :-) And it went in with the other little girl's name and drawing. Perhaps some people who bought that cookbook think, "Wow! That little girl's mum makes good lemon butter." :-) We never heard anything from the mother in question, I doubt she ever looked at the finished cookbook.

Colleen, I plan to give you absolute credit. I just gave your recipe to the local library for their annual cookbook, along with several others of mine. No pictures required, thank goodness. (grin)

Annie