Ingredients:
Icing Sugar - 450 gms
Butter - 200 gms
Lemons - 4
Eggs - 4
Method:
Icing Sugar - 450 gms
Butter - 200 gms
Lemons - 4
Eggs - 4
Method:
- Put the sugar and butter into a double saucepan over hot water.
- Grate the lemon rind, and squeeze out the juice.
- Add rind and juice to the sugar, together with lightly beaten eggs.
- Cook gently, stirring often, until the mixture is smooth, thick and creamy.
- Put into small pots and cover.
- Keep in a cool place, and use within four weeks.
- This is delicious on bread or toast, but can also be used as a filling for tarts, or as a sauce for puddings.
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