Total Time
25mins
Prep 10 mins
Cook 15 mins

Delicious served on cakes, gingerbreads and puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Cream butter and sugar thoroughly; add eggs and mix well.
  2. Add water, lemon juice and rind.
  3. Cook in top of double boiler until thick.

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