| 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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