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Lemon Butter Pudding Sauce

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“Delicious served on cakes, gingerbreads and puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
25mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar thoroughly; add eggs and mix well.
  2. Add water, lemon juice and rind.
  3. Cook in top of double boiler until thick.

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