Lemon Eclair Filling
Preparation Time :0:20
2 cups sugar
1/2 cup butter
3 eggs -- well beaten
1/2 cup water
3 lemons
Grate rinds of lemons with a grater or zester. Squeeze the lemons and
strain out seeds; use all the lemon juice in recipe. Cream the butter and
sugar thoroughly; add the eggs and mix well. Add the water, lemon juice and
grated rind. Cook in top of double boiler until thick. Chill.
Use this lemon butter as filling for eclairs, scones, or to serve with a
plain cake such as angelfood or pound cake.
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Serving Ideas : Use this in eclairs, scones, or between cake layers.