| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Sauces, Jams, Pies | 1 | Servings | |
INGREDIENTS
| 5 | Whole eggs | |
| 5 | Egg yolks | |
| 2 | c | Sugar |
| 1 | c | Fresh lemon juice |
| 2 | Lemons, grated zest only | |
| 8 | tb | Sweet butter |
INSTRUCTIONS
COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. This mixture will not curdle, so don't worry about overcooking it a little. Remove the bowl from the boiling water and stir in the butter until melted. Refrigerated, this will keep for up to 3 months. TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F. Fill a 9-inch pie shell and bake for 15 minutes. Makes 1 Quart MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No one can ignore Jesus forever”