The New Zealand Railways Magazine, Volume 3, Issue 9 (January 1, 1929)
Lemon Butter
Lemon Butter.
Juice of three lemons, grate the rind of two; 1 pound sugar, ¼ pound butter, 6 eggs; leave out the whites of 2 eggs, beat them to a froth and add when done boiling. When it thickens it is done. Best cooked in a double boiler.
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