0/5
(0 Votes)
Ingredients
- Zest of 2 lemons
- 1/3 c. freshly squeezed lemon juice
- 1/2 c. sugar
- 6 Tbsp. unsalted butter
- 3 egg yolks
Preparation
Step 1
In a 1-quart nonstick saucepan, combine lemon zest and juice, sugar, butter, and yolks over low heat, stirring constantly with a wooden spoon until mixture thickens and coats the back of the spoon, but DO NOT BOIL! or your eggs will curdle. If using a candy thermometer, the mixture should be around 140 degrees F.
Pour the mixture into a medium bowl, and press plastic wrap directly on the surface to prevent a "skin" from forming.
Cool to room temperature, then refrigerate if not using immediately.
You'll also love
-
Aunt Rose's Apple Kuchen 0/5 (0 Votes) -
Slow Cooker Mexican Chili with... 3/5 (1 Votes)
You'll also love
-
CRANBERRY LIME SPARKLERS 0/5 (0 Votes) -
Garlic-Lime Grilled Pork... 4/5 (2 Votes)