1 cup sugar
1 teaspoon grated lemon zest (or more, to taste)
0.5 cup lemon juice
Whisk the eggs, sugar, juice and zest together in a two-litre glass microwave jug. Add butter. Microwave on high power for 8 minutes, stirring with a whisk every 2 minutes. Cool for a few minutes then pour into hot dry jars. Seal when cold. Makes about 2 cups.