| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Desserts, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Lemons |
| 4 |
|
Eggs |
| 1/3 |
c |
Butter |
| 1 1/2 |
c |
Sugar |
INSTRUCTIONS
Wash, grate and juice lemons. Beat eggs. Melt butter in saucepan. Add
beaten eggs, juice, rind and sugar. Stir over gentle heat until mixture
thickens. Do not boil. Pour into jars and refrigerate. Or peel lemons
thinly with potato peeler and freeze peelings. Warm the "naked" lemons and
then juice. This can be frozen, too, if not needed right away. When ready
to make the recipe, melt juice and put into blender. Add frozen peelings
and blend well. Add eggs. Blend. Add some of sugar. Blend. Add to melted
butter; also add rest of sugar and proceed as above. (Frozen peelings
retain the lemon oil; adds more flavor. Warming lemons increases the juice
yield.) Use as a spread on thin bread and butter, toasted muffins, buttered
toast or as a cake filling, tart filling, etc.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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