"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Butter Spread Recipe

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This recipe for Lemon Butter Spread, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristal Medendorp - Granddaughter in-law of Ray and Reka Medendorp
Added: Thursday, July 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter (no substitute)
2 c sugar
3 eggs, slightly beaten
1/2 c lemon juice
1 tbsp grated lemon peel

Directions:
Directions:
Melt butter in double boiler, over boiling water. Stir in sugar, eggs, lemon juice, and peel. Cook over simmering water for 1 hour, or until thickened, stirring occasionally. Pour into containers. Use over angel food or pound cake, or spread on toast or muffins.

Number Of Servings:
Number Of Servings:
3 small jars
Personal Notes:
Personal Notes:
Can use more lemon peel and less sugar

 

 

 

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