Lemon Butter:

6 eggs
2 c sugar
1/2 c butter or margarine
6 lemons

Beat eggs until light. Add sugar and beat again.
Place in double saucepan with the butter and grated rind of 2 lemons.
Remove juice from all lemons and add to saucepan.
Cook over low heat until thick but not boiling. Bottle and seal.

Great for lemon pies, lemon tarts and sandwich spread.

                                                  Maureen Walker

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