Mary Lundgren: My recipe is for canning-6 lemons, 4 whole eggs, 4 egg yolks, 1C sugar, 1C fresh lemon juice, zest of 6 lemons, 1/2 C unsalted butter cut into pcs. Zest & juice lemons, whisk eggs, zest & sugar in pot over med. heat stir constantly with a wooden spoon. Add butter & stir until thick, will coat the spoon. Pour thru a clean sieve into a clean bowl & discard chunks. Ladle into jars & H.W.B. 15 min. I have won many ribbons with this recipe. Unknown: 6 egg yolks 1 cup sugar 1/2 cup lemon juice 2 tbsp lemon zest 1/2 cup unsalted butter, cut into cubes In a bowl, combine egg yolks, lemon juice, sugar and lemon zest and whisk until smooth. In a double boiler over med heat, whisk mixture non-stop until thick enough to coat the back of a wooden spoon. Remove from heat, stir in butter until well incorporated. Cover with plastic wrap pressed onto the surface to prevent formation of a skin. Allow to cool to room temperature then refrigerate. Makes ...
Welcome to my "recipe box." In lieu of an actual recipe box, I save all of my family recipes here so I can always find them (And, share them). Some are long time family recipes passed on from past generations and others are just favorites snatched from other sources as noted. They include a wide variety of recipes typical of Mississippi Coast Southern food.