Ingredients

The following ingredients have 2 Servings
  • 3 lemons
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter (, room temperature)
  • 5 large egg yolks
  • 1/2 cup lemon juice
  • pinch of salt

Instruction

  • Zest the lemons. Be careful to avoid the white pith as it is very bitter.
  • Add the sugar and lemon zest to a food processor fitted with the steel blade and pulse until the zest is finely ground up with the sugar.
  • In a medium glass or stainless steel mixing bowl, cream the butter and lemon sugar until fluffy. Add the eggs, one at a time, and beat until combined. Add the lemon juice and salt and beat until combined.
  • Pour the mixture into a medium stainless steel saucepan and cook over low heat stirring continuously until thickened and the temperature has reached 170 F, about 20 minutes. Check the temperature using a candy thermometer.
  • Remove from the heat, cool, and refrigerate. It will keep in the fridge for a week and can then be frozen for up to 2 months.
  • Makes about 2 cups.