Spread Recipes
Lemon Butter
Yield: enough for 3 to 4 small jars.
Ingredients
- 4 medium lemons, juiced
- Lemon rind, to taste
- 4 eggs
- 1/2 cup butter
- 2 cups granulated sugar
Instructions
- Juice and grate rind of lemons (use only a little rind).
- Mix with eggs.
- Blend with remaining ingredients in top of double boiler. Stir until sugar is dissolved.
- Continue heating; takes time until butter is thickened.
- Spoon or pour into jars.
- Seal lids.
- Store in the refrigerator.