This is a heavenly lemon spread. It's delicious
on English muffins, toast, or pancakes. Or blend it with an equal amount of whipped cream
and serve as an elegant dessert. Makes about 1-3/4 cups.
3/4 c sugar
grated rind and juice (1/3 c) of 2 lemons
1/2 c butter
3 eggs, beaten
Put all ingredients in the top of a double boiler, over hot water. Stir until mixture is
well blended and begins to thicken. This takes only a few minutes; it will continue to
thicken as it cools.
Pour into hot, sterilized jars and seal, or into scrupulously cleaned jars for
refrigeration or freezing.
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