Ingredients
- 2 large eggs, room temperature
- 2/3 C. sugar
- 1 stick unsalted butter
- 2 tsp. fresh lemon juice
- 1/4 C. unbleached, all-purpose flour
- 1/8 tsp. salt
- cheesecloth
Preparation
Step 1
1. Place the eggs and sugar in the bowl of a mixer and beat at medium-high speed until the mixture is very light and thick, about two minutes.
2. Melt the butter in a medium-sized saucepan, then raise the heat slightly and continue cooking until the milk solids turn a nutty brown color. Don't let them burn-go slowly and watch carefully. Remove the butter from the heat and add the lemon juice immediately, to stop the cooking. Then immediately pour the butter through a cheesecloth-lined mesh strainer into a large bowl.
3. Pour the egg and sugar mixture into the butter in a slow, steady stream, whisking vigorously as you go. Once the butter is incorporated, add the flour and salt and mix until just blended. Use immediately or refrigerate. The filling can also be frozen.