| 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)
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