Lemon Butter

A dessert icing.

The width might make this problematic to read, so here’s a larger version.

From the box of L.S. from Joplin, Missouri.

Lemon Butter

2 c. sugar
1/4 lb. butter
2 lemons (grated rind and juice)
6 eggs

Put sugar, lemon juice and grated rind in double boiler and heat.

Whisk eggs (do not beat till light). Add to lemon mixture and cook until thick.

Add butter last. Strain and put away to cool. Keep covered jar in refrigerator.

Good on angel food cakes.

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