lemon butter

Lemon Butter

2 lemons
1 cup sugar
1 cup butter
2 eggs

Grate the lemon rind and juice the lemons. Put zest, juice, butter, and sugar in a saucepan over LOW heat. Dissolve very slowly. Beat the eggs and stir some of the hot lemon mixture into them. Add egg mixture to saucepan and stir over low heat until the mixture coats the back of a spoon. Pour into a glass jar, let cool, and refrigerate.

Take time with the cooking, stirring constantly, for a smooth sauce. This can be made in a double boiler.

Grandmum used to say that if one had this sauce in the refrigerator and a pound cake in the pantry one was prepared for almost any situation.

Washing dishes. Making gingerbread.