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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!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
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