| 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
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