Lemon Honey Butter



8 oz. sugar
2 oz. butter
2 lemons
2 eggs

In a double boiler, melt butter and mix in sugar. Combine strained juice from lemons to lightly beaten eggs; add to butter and sugar. Cook slowly, but do not boil. The rind may be added, but only grate the yellow part. Delicious on muffins or biscuits.

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