This tastes great served with the ricotta cheesecake as well as on gingerbread!
¾ c. sugar
½ c. unsalted butter, cut into ¼’s
From lemons, grate 2 tsp. lemon zest and get ½ c. lemon juice. Whisk together in the top of a double boiler; add butter. Cook until thick and smooth, about 20 minutes.