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3 eggs, beaten 1 c. sugar 1/2 c. lemon juice 1 Tbsp. grated lemon rind 1/4 c. butter Combine in heavy kettle. Cook to just below boil, stirring until sauce is thick enough to coat spoon (about 15 minutes). Let cool and store in refrigerator. (Must be kept refrigerated.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |