“This recipe came over with my grandmother from England. It is great as a spread on toast, or use for filling in frozen pre-baked tart shells....top with whipped cream for a quick and easy dessert for unexpected guests.”
READY IN:
15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the juice of the two lemons and the sugar.
  2. Grate about a tablespoon of lemon rind and add.
  3. Bring to a boil in a pot.
  4. Beat the 3 eggs til thickened.
  5. Pour a small amount of the hot lemon mixture into the eggs, beating continuously.
  6. Continue adding the hot lemon mix until it has all been added.
  7. Take care to add it slowly so as not to curdle the eggs.
  8. Cook on low heat until mixture is thickened.
  9. Remove from the heat and add vanilla and butter.
  10. Mix.
  11. Place in a sterilized jar and refrigerate immediately.

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