Lemon Butter 1968

Submitted by andypandy

"This is a very nice lemon filling for tarts, eclairs, cookies, and toast or tea biscuits."

 

• Ready In: 12mins
• Ingredients: 4
• Yields: 2 cups

ingredients

• 2 lemons, juice and zest of
• 1⁄4 lb melted unsalted butter
• 2 cups granulated sugar
• 4 whole eggs, slightly beaten

directions

1. Place rind, juice, butter and sugar in a saucepan over med.
2. heat.
3. Bring to a low boil.
4. Add part of the hot mixture to the eggs, to temper.
5. whisking well.
6. Add egg mixture back into pan and cook stirring constantly until thick.
7. Place in two jars-- when cool-- Seal and refrigerate.

Reviews

[Vseward Chef-V]

I made this the other day, put it in the fridge and forgot about it :) Then while at the store I came across some prepared tarts and couldn't wait to get home to try this Butter with. *Wonderful* I will be making this again. The taste was so creamy, would make a great eclair filling. Now there's an idea.... thanks for sharing. ~V

 

[Gerry]

Another Andypandy winner! This made up beautifully, so smooth and creamy with great lemony taste. My family loved it. Made a perfect filling for my lemon layer cake as well as great spooned into prepared mini tart shells. Followed the recipe exactly and wouldn't change a thing. Thank you andypany.