2 cups sugar
1/2 cup butter
3 eggs well beaten
1/2 cup water
Grate rinds of lemons with a grater or zester. Squeeze the lemons and strain out seeds; use all the lemon juice in recipe. Cream the butter and sugar thoroughly; add the eggs and mix well. Add the water, lemon juice and grated rind. Cook in top of double boiler until thick. Chill.
Use this lemon butter as filling for eclairs, scones, or to serve with a plain cake such as angelfood or pound cake or between cake layers.
Per serving: 2605 Calories; 105g Fat (34% calories from fat); 21g Protein; 436g Carbohydrate; 787mg Cholesterol; 1104mg Sodium
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