| 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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