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.
- 1⁄2 cup butter
- 2 cups sugar
- 3 eggs, well beaten
- 1⁄2 cup water
- 1⁄2 cup lemon juice (fresh is best)
- 1 1⁄2 tablespoons lemon rind, grated
- Cream butter and sugar thoroughly; add eggs and mix well.
- Add water, lemon juice and rind.
- Cook in top of double boiler until thick.