photo by Stardustannie
- Ready In:
- Using an electric mixer, beat the eggs until light then add the sugar.
- Place in a saucepan with the butter and grated rind of 2 lemons.
- Add the juice from the 6 lemons to the egg mixture.
- Cook over a low heat until thick.
- Keeps in the fridge for a few weeks.
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ChrissyO - What are you trying to do to me??!! This stuff is incredible! It may never make it onto my toast in the morning because I will be eating this straight out of the bowl! This is a lemony-custard type of spread. This will take about 20 minutes over a low heat to thicken. Makes 4 cups - that probably won't last the day ;) Fantastic, Chrissy!! Thank you for sharing!
This one is a "Keeper" for sure!! I sandwiched a couple of gingernut biscuits together with this and a dollop of cream, left them in the fridge for a short while till the biscuits softened slightly and...YUMMO!! Scones, cakes, toast, tartlets...Mmmm the things you can use with /spread this on are endless.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>