Ingredients Edit

Directions Edit

  1. Put the butter, sugar, grated rind and strained juice of the lemons into a double saucepan, stir occasionally.
  2. When sugar has dissolved, add the well-beaten egg.
  3. Stir till it thickens, but do not boil.
  4. Turn into warm, dry jars.
  5. Cool.
  6. Cover.
  7. Refrigerate.
  8. This is best made in small quantities and should be kept only a short time.
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