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Ingredients

• 1/4 lb. butter

• Juice and pulp of 1 lemon

• 1 c. sugar

• Grated rind of 1 lemon

• 2 eggs

• 1 pkg. lemon jello

• 1 c. water

Method

1. Put the butter, sugar, lemon rind and juice, water, and jello crystals in top of a double boiler.

2. Fill bottom of double boiler with boiling water and place the top inside.

3. Stir well until mixture is all melted.

4. Stir in the well beaten eggs and stir occasionally, until mixture comes to a boil.

5. Leave in pan until cooled then pour into jars.

6. Cap tightly.

Courtesy of Connie Platt, House of Lancaster Cookery Book, 1986