Lemon Butter

1. 1

   In top of doubler boiler, beat the eggs until light and lemon colored.

2. 2

   Add the juice from the lemons and finely grated rind from 1 lemon.

3. 3

   (You may add more grated lemon rind if you like it real lemony.)

4. 4

   Add butter and sugar; put pan over boiling water on the stove.

5. 5

   Stir to mix well and cook until it thickens, stirring constantly, until it is thick and clear, about 10 minutes or so. Pour into jars and store in refrigerator when cooled.

6. 6

   Keeps indefinitely.

7. 7

   Use as you would jelly, on rolls, gingerbread or toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.