Lemon Butter Filling
Recipe By: Jo Anne Merrill

Use this lemon butter as filling for eclairs, scones, or to serve with a plain cake such as angelfood or pound cake.

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.