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    Aunt Angie's Lemon Butter


    Source of Recipe


    Angela Vallee

    List of Ingredients




    * 4 oz. butter
    * 4 eggs, well beaten
    * 1 C. sugar
    * 1/3 C. lemon juice

    Recipe



    1. Put all ingredients into top of a double saucepan or into a bowl over a saucepan of gently simmering water.

    2. Cook, stirring frequently until mixture thickens sufficiently to coat the back of a spoon.

    3. DO NOT ALLOW TO BOIL, or it will separate and curdle.

    4. Pour into a clean warm, dry jar and cover as for jam. Store in the refrigerator. Keeps for 4-5 weeks.

 

 

 

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