| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Preserves |
2 |
Servings |
INGREDIENTS
| 6 |
T |
Butter |
| 2 |
|
Lemons |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
INSTRUCTIONS
Grate rind of lemons, then, squeeze lemons. Melt butter in top of
double boiler. Add juices and rind. Stir over hot water until sugar
dissolves. Beat eggs lightly and add to butter mixture. Cook over
simmering water, stirring constantly til thick. Ladle into jars and
process in boiling water for 10 minutes (opt.) or refrigerate.
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