Ingredients
The following ingredients have 4 Servings
- Zest of 3 large lemons
- 1/2 c. lemon juice
- 1 1/2 c. sugar
- 1 stick (1/2 c. unsalted butter, room temperature)
- 4 extra-large eggs
- 1/8 teaspoon kosher salt
Instruction
- With a vegetable peeler, carefully remove the zest of lemons, (avoid the white pith as much as possible). Place zest in a food processor fitted with the steel blade and add sugar. Run until the zest is very finely minced into the sugar.
- Cream butter together with sugar and beat well.
- Add the eggs, 1 at a time, fully incorporating after each.
- Lastly, add the lemon juice and salt. Mix until well combined.
- Pour the mixture into a 2 quart saucepan and cook over low-medium heat until thickened (10-15 minutes), whisking constantly. Do not bring to a boil. Remove from the heat and cool or refrigerate.
