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Combine the sugar and lemon juice in top of double boiler. Blend the beaten eggs, butter and water with the sugar and lemon juice.
Place on top of the stove. Cook over simmering water, stirring constantly, until the sauce thickens.
Remove from heat and pour into a crock or jar. Keep refrigerated.
2 1/2cups sugar 1 1/4lb/560g
juice of 6 lemons
4 large eggs, beaten
4tbsp butter, at room temperature
1tsp water
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