| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Jelly/jam, Fruits, Ethnic | 1 | Servings | |
INGREDIENTS
| 1 | tb | Grated lemon zest |
| 1/2 | c | Lemon juice |
| 4 | tb | Unsalted butter |
| 1/2 | c | Sugar |
| 4 | Egg yolks |
INSTRUCTIONS
In the top of a double boiler over simmering water combine butter, sugar, lemon juice, and egg yolks ~cook stirring constantly, until the mixture thickens enough to heavily coat the back of a spoon. (Do not let the mixture come to a boil or the egg yolks will curdle) ~Pour into a sterilized dry container stir in lemon zest -Keep refrigerated Now I'm going to make some for myself. Enjoy Bev in cA cPVM71A 10/6 FROM: B CHRISTENSEN (CPVM71A) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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