Lemon Filling

[Guest guest]

Lemon Filling

 

2 cups sugar

1/2 cup butter

3 eggs, well beaten

1/2 cup water

3 lemons

 

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 éclairs, scones, or to serve with a plain

cake such as angel food or pound cake.