Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Eggs 1 1/4 c Granulated sugar
1 Grated rind of lemon 6 tb Butter or margarine
Juice of 6 lemons

So smooth and tangy. Ready to fill baked tart shells any time. Once
opened, store in refrigerator or spoon out quantity needed and return
to freezer. Also call Lemon Cheese.

Beat eggs in top of stainless steel double boiler. An aluminum pan
may darken lemon color. Mix in remaining ingredients. Cook over
boiling water 15 - 20 minutes until smooth and thickened. Stir
continually while mixture cooks. Mixture should pile softely when
done. Cool. Fill containers leaving 1 inch headroom. Freeze. Keeps
in refrigerator for 4 weeks after opening. Makes 3 cups.

Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.

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