Microwave on high for 10 seconds or until the butter is soft, but not melted. Place butter in a large glass measure or bowl.Cover and refrigerator at least 1 hour.Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.Beat eggs into cooled lemon mixture until well blended.Remove from heat and cool to room temperature. ![]()
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