| 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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