Spread Recipes

Lemon Butter

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Yield: enough for 3 to 4 small jars.


  • 4 medium lemons, juiced
  • Lemon rind, to taste
  • 4 eggs
  • 1/2 cup butter
  • 2 cups granulated sugar


  1. Juice and grate rind of lemons (use only a little rind).
  2. Mix with eggs.
  3. Blend with remaining ingredients in top of double boiler. Stir until sugar is dissolved.
  4. Continue heating; takes time until butter is thickened.
  5. Spoon or pour into jars.
  6. Seal lids.
  7. Store in the refrigerator.

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