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Lemon Butter
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4 | Eggs |
3/4 cup | sugar |
1/2 cup | lemon juice |
1/4 cup | water |
2 teaspoons | grated lemon rind |
125 g | butter |
Put beaten eggs and sugar into top of double saucepan; stir until combined. Gradually add lemon juice and water; stir until combined. Add lemon rind and roughly chopped butter; place pan over simmering water; stir until mixture thickly coats wooden spoon. Pour into hot sterilised jars; seal. Store in refrigerator.
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