5 large lemons
1 1/2 cups of sugar
4 beaten eggs
1/2 cup of butter or margarine, cut into pieces
5 large lemons
1 1/2 cups of sugar
4 beaten eggs
1/2 cup of butter or margarine, cut into pieces
Wash and dry the lemons thoroughly
Grate enough lemon peel to obtain 2 tablespoons
Squeeze the lemons enough to obtain 1 1/3 cups of juice
In a saucepan, mix the juice and sugar
Add the eggs, butter or margarine, and lemon zest
Cook over medium heat, stirring constantly without letting it boil, until the mixture thickens, covering the sides of a metal spoon
Uncover after 8 minutes in total
Remove from heat immediately
Place in decorative containers that close hermetically and store in the refrigerator
Packages to be used as follows: Use to fill pancakes
To fill tortillas or small cakes
To spread over toast or shortbread cookies
This can be stored in the refrigerator for up to 2 months
It makes 3 quarts or 48 tablespoons.
