| 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.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”