| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
British |
Desserts, Fruits, Gifts, Sauces, Easy |
1 |
Servings |
INGREDIENTS
| 6 |
md |
Lemons |
| 3 |
md |
Limes (or 4) |
| 1 1/2 |
c |
Sugar |
| 4 |
|
Eggs; beaten |
| 1/2 |
c |
Butter or margarine; cut up |
INSTRUCTIONS
Wash lemons and limes and dry them. Finely shred lemon peels to make 1/4
cup. Avoid getting the white pith in with the rind. Squeeze enough juice
from lemons and limes to make 1 1/3 cups total. In a heavy 1 quart saucepan
combine the juice and sugar. Stir in the eggs, margarine and 1/4 cup lemon
peel. Cook and stir constantly over med. heat (do not boil) until mixture
coats metal spoon. Takes about 8 minutes. Remove from heat and put in jars.
Keep in refrigerator. Makes 3 - 1 cup gifts. Stores in refrigerator up to 2
months. Per 2 tbs. = 100 calories.
NOTES : Gift label: British teatime spread. Use as a filling for cakes
and tarts or serve with hot muffins or scones. Optional: Omit lime. Use
1 1/3 cups lemon juice.
Posted to MC-Recipe Digest V1 #756 by Country Gourmet
<oselands@countrygourmet.com> on Aug 22, 1997
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