4 tablespoons grated Lemon Zest
1/2 cup fresh lemon juice
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, diced
3 large eggs
Remove the zest from the lemons
Juice the lemons after removing the zest.
Combine lemon zest, lemon juice, and sugar in a saucepan* over medium heat and bring to a boil.
Reduce heat and simmer 5 minutes.
Add butter and stir until it has melted.
Remove from heat
Beat eggs in a separate bowl, and add 1/3 of hot mixture in stages to the eggs while beating. This will temper the eggs, and allow you to add all remaining juice mixture without cooking the eggs.
Return to heat and cook over medium heat, stirring constantly until mixture thickens and coats the back of your spoon.
*Do not use aluminum, or copper saucepan as a metallic taste, and discoloration will develop due to the acidity of the lemon. Stainless steel is great for this!!
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