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Lemon Butter
desserts, sauces, penndutch
2 cup sugar
1/2 cup butter
3 each egg, well beaten
1/2 cup water
3 each lemon, juice of
3 each lemon, grated rind of
Cream the butter and sugar thoroughly; add the eggs and mix well. Add the water and lemon juice and rind. Cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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