Lemon Butter Quicky - cooking recipe

Ingredients

1 large pkg. lemon pudding (regular not instant)
4 whole eggs (can use Egg Beaters)
4 c. sugar
1 1/2 c. lemon juice
1 1/2 c. water
1/2 c. butter

Preparation

Melt butter.
Combine all of the ingredients in saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil.
Cool 5 minutes, stirring twice.
Pour into sterilized jars and seal.
Keep in refrigerator.
Makes 1 1/2 pints.
Good on toast and English muffins.