INGREDIENTS

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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