12 Whole eggs
4 Egg yolks
2 pounds Granulated sugar
1 pound Unsalted butter, cubed
1 ounce Grated lemon peel
12 fluid ounces Fresh lemon juice
Yield: 1 1/2 quarts
1. Whisk everything together in a large bowl.
2. Place the bowl over a pan of simmering water and cook, stirring frequently, until very thick, approximately 20 to 25 minutes.
3. Strain, cover and chill completely. Serve with scones or use as a filling for tartlets or layer cakes.
Notes: Method: Stirred Custard
4 Egg yolks
2 pounds Granulated sugar
1 pound Unsalted butter, cubed
1 ounce Grated lemon peel
12 fluid ounces Fresh lemon juice
Yield: 1 1/2 quarts
1. Whisk everything together in a large bowl.
2. Place the bowl over a pan of simmering water and cook, stirring frequently, until very thick, approximately 20 to 25 minutes.
3. Strain, cover and chill completely. Serve with scones or use as a filling for tartlets or layer cakes.
Notes: Method: Stirred Custard
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