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Lemon Eclair Filling Recipe

by Global Cookbook
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Servings: 1

Ingredients

Directions

  1. Grate rinds of lemons with a grater or possibly zester. Squeeze the lemons and strain out seeds; use all the lemon juice in recipe. Cream the butter and sugar thoroughly; add in the Large eggs and mix well. Add in the water, lemon juice and grated rind. Cook in top of double boiler till thick. Chill. Use this lemon butter as filling for eclairs, scones, or possibly to serve with a plain cake such as angelfood or possibly lb. cake.

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