| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 3 |
|
Eggs — well beaten |
| 1/2 |
c |
Water |
| 3 |
|
Lemons |
INSTRUCTIONS
Grate rinds of lemons with a grater or zester. Squeeze the lemons and
strain out seeds; use all the lemon juice in recipe. Cream the butter and
sugar thoroughly; add the eggs and mix well. Add the water, lemon juice and
grated rind. Cook in top of double boiler until thick. Chill. Use this
lemon butter as filling for eclairs, scones, or to serve with a plain cake
such as angelfood or pound cake.
Recipe By : Jo Anne Merrill
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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