1 cup white sugar
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lemon juice, lemon zest and butter.
Cook in the microwave for 1 minute intervals, stirring after
each minute until the mixture is thick enough to coat the back of a metal spoon.
Remove from the microwave, and pour into small sterile jars.
Store for up to three weeks in the refrigerator.