1. Juice the lemons and grate the rind from two of them. 2. In another bowl, beat together sugar and eggs until fluffy; add the lemon juice. 3. Pour the lemon mixture into a saucepan and cook over low heat, stirring constantly. 4. Gradually add the butter, 1 tablespoon at a time. When butter is melted, raise the heat to medium, continuing to stir until mixture is thickened. Stir in the zest. 5. Store in the refrigerator. Use as filling or frosting, as well as with scones. 6. Variations: substitute lime or orange juice and zest for the lemon. ---------------------------------------------------------------------------
Nutrition
Ingredients
