| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
English |
Spreads, Pies, Canning, Fruits |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
(1 stick) butter |
| 1 1/2 |
c |
Sugar |
| 1 1/4 |
c |
Strained fresh lemon juice |
| 4 |
|
Eggs |
| 2 |
tb |
Grated lemon zest |
INSTRUCTIONS
This versatile sauce is delicious spread on English muffins, makes a
wonderful cake or pie filling and is also an easy way to enhance plain
yogurt. It has a tendency to darken after about 2 months, so it is best to
make only what you can use within that length of time.
Makes about 4 1/2-pint jars
Melt butter in top of double boiler over simmering water. Add remaining
ingredients and blend well. Continue cooking, stirring frequently, until
thick and smooth, about 25 to 30 minutes. Ladle into sterilized jars and
seal with lids.
Bon Appetit From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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