| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Welsh | Preserve, Welsh | 1 | Servings |
INGREDIENTS
| 4 | Lemons | |
| 5 | Eggs | |
| 1 | lb | Sugar |
| 4 | oz | Butter |
INSTRUCTIONS
(CEULED LEMWN) Scrub the lemons to clean them. Cut the lemons in half and squeeze out the juice and strain. Grate the rind. Pour the juice into a double saucepan. Beat the eggs and add to the juice with the sugar and butter. Stir with a wooden spoon to dissolve the sugar. Continue heating and stirring until the curd thickens. Put in sterilised jars and cover. Posted to MM-Recipes Digest V4 #263 by "ray.watson" <ray.watson@ukonline.co.uk> on Wed, 25 Sep 1996.
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