Lemon Butter Spread
|Butter||1 Cup (16 tbs) (No Substitutes)|
|Sugar||2 Cup (32 tbs)|
|Eggs||3 , lightly beaten|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Tablespoon, grated|
In the top of a double boiler over boiling water, melt butter.
Stir in sugar, eggs, lemon juice and peel.
Cook over simmering water for 1 hour or until thickened, stirring occasionally.
Pour into containers.
Store in the refrigerator.
Use over angel food or pound cake or spread on toast or muffins