Ingrients & Directions
Filling: 2 c Sugar
Grated rind of 2 lemons 1 c Butter
1/2 c Lemon juice 4 Eggs, well beaten
Combine lemon rind, lemon juice and sugar in top of a double boiler.
Add butter. Heat over boiling water, stirring until butter is
melted. Stir in eggs and continue cooking, stirring constantly, until
mixture is thick enough to pile into cooled pie or tart shells. Randy
Rigg
Yields
3 servings