| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | British | Desserts, Easy, Fruits, Gifts, Sauces | 1 | Servings |
INGREDIENTS
| 6 | Lemons | |
| 3 | 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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