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Title: Lemon Butter
Categories: Penndutch, Puddings, Sauces
Yield: 1 servings
2 c Sugar
1/2 c Butter
3 Egg, well beaten
1/2 c Water
3 Lemon, juice of
3 Lemon, grated rind of
Cream the butter and sugar thoroughly; add the eggs and mix well. Add
the water and lemon juice and rind. Cook in top of double boiler
until thick.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
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