March 11, 2015


Icing Sugar - 450 gms
Butter - 200 gms
Lemons - 4
Eggs - 4


  • Put the sugar and butter into a double saucepan over hot water.
  • Grate the lemon rind, and squeeze out the juice.
  • Add rind and juice to the sugar, together with lightly beaten eggs.
  • Cook gently, stirring often, until the mixture is smooth, thick and creamy.
  • Put into small pots and cover.
  • Keep in a cool place, and use within four weeks.
  • This is delicious on bread or toast, but can also be used as a filling for tarts, or as a sauce for puddings.

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