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Aunt Angie's Lemon Butter




Source of Recipe


Angela Vallee






Recipe Introduction


I spent the summer of 1979 with my Aunt Angie and Uncle Tony. It was a happy time for me and the memories of the time I spent with my Aunt Angie in her kitchen still bring me happiness. Maggie







List of Ingredients



• 4 oz. unsalted butter
  
• 4 large eggs, well beaten
  
• 1 C. superfine sugar
  
• 1/3 C. lemon juice
  






Instructions



1. Put all ingredients into top of a double saucepan or into a bowl over a saucepan of gently simmering water. Cook, stirring frequently until mixture thickens sufficiently to coat the back of a spoon. DO NOT ALLOW TO BOIL, or it will separate and curdle.
   
2. Pour into a clean warm, dry jar and cover as for jam. Store in the refrigerator. Keeps for 4-5 weeks.