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Ingredients
1 lb. white granulated sugar
6 oz. butter
4 eggs beaten
3 large lemons
Method
Sterilize 4-1 lb. glass jars and lids.
Wash lemons and pat dry.
Using a fine mesh grater, grate the skin of the lemons into a bowl, then cut the lemons in half, squeeze out the juice and add it to the bowl of grated peel.
Melt the butter in a double saucepan, add the sugar, lemon juice, and grated lemon rind, and stir well Keep stirring gently until the sugar is dissolved.
Add beaten eggs and stir consistently until the mix is well thickened.
Cool and pour into sterilized jars, cap immediately, and store in the refrigerator.
Recipe by Evelyn Hickling from the Sandringham Chapter cookbook