My grandmother, who was a great cook, brought this recipe with her from England. I use it as a spread on toast, for filling in a cake or on top of ice cream.
- 1 cup butter
- 2 cups sugar
- 3 eggs, lightly beaten
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
- In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and peel. Cook over simmering water for 1 hour or until mixture is thickened and coats the back of a spoon.
- Pour into containers. Store in the refrigerator. Use over cake or spread on toast or muffins. Yield: 3 cups.
Originally published as Lemon Butter Spread in Country December/January 1996, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Butter Spread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review