Lemon Dressing

Lemon Dressing Recipe

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Joan Woodward


In celebration of Mother's Day, I am posting this recipe which was given to my Mum by her mother when she married. Hence the quaint description of the butter measurement! I have used 1 tbsp. as a pretty close equivalent. This dressing is very rich, so just one or two spoons dolloped on fruit salad is sufficient.
My grandmother also used to measure flour and any other dry ingredients with whatever china teacup was handy....but everything always turned out delicious!


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5 Min
15 Min
Stove Top


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  • 4
  • 4 Tbsp
    freshly squeezed lemon juice
  • 4 Tbsp
    white sugar
  • 2 Tbsp
  • 1 Tbsp
  • 1/2 pt
    whipped cream

How to Make Lemon Dressing


  1. Combine eggs, lemon juice, sugar and water in heavy bottomed saucepan and cook, stirring constantly, until thickened.
  2. Remove from fire and add butter the size of an egg. Stir in until blended.
  3. Allow to cool slightly, then refrigerate until use.
  4. Just before serving, whip the heavy cream and then fold in. To be served over fruit salad.

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About Lemon Dressing

Course/Dish: Fruit Desserts, Dressings
Main Ingredient: Dairy
Regional Style: English
Other Tag: Heirloom

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