lemon cheese
- Categories
- Sauce
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Butter |
| 1 cup | Sugar |
| 1 cup | Water |
| 2 | Lemons; juice of |
| 1 | Lemon; grated rind of |
| 2 | Eggs |
| 1 pack | Lemon jelly crystals (jello?) |
Put butter, sugar, lemon rind & juice, water & jelly crystals in a double boiler, or put in a basin & stand in a saucepan of hot water. When mixture is melted add the well-beaten eggs. Stir occasionally until the mixture thickens. (Do NOT let it boil). Pour into hot jars & cover when cold. Store in refrigerator.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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