Lemon Butter 1968
This is a very nice lemon filling for tarts, eclairs, cookies, and toast or tea biscuits.
Steps
Place rind , juice , butter and sugar in a saucepan over med.
Heat.
Bring to a low boil.
Add part of the hot mixture to the eggs , to temper.
Whisking well.
Add egg mixture back into pan and cook stirring constantly until thick.
Place in two jars-- when cool-- seal and refrigerate.
Ingredients
lemons, unsalted butter, granulated sugar, eggs