Ingredients

The following ingredients have 2 Servings
  • Zest of two lemons
  • 1 tablespoon dried lavender (optional)
  • 1 1/2 cup granulated sugar
  • Pinch of salt
  • 1 ¼ cup lemon juice
  • 3 large eggs
  • 1 egg yolk
  • 8 tablespoons unsalted butter

Instruction

  • In a saucepan, mix together lemon zest, lavender (if using), and granulated sugar together. Rub the zest and lavender into the sugar to help release the oils.
  • Add the salt and lemon juice and turn on the heat to medium-high. Stir well until the mixture is hot and simmering.
  • In a separate bowl, beat the eggs well.
  • Slowly add one-third of the lemon mixture to the egg, beating the eggs well as you pour.
  • Transfer the egg mixture to the saucepan, beating the mixture in the saucepan as you pour.
  • Continue to mix continuously until the mixture thickens.
  • Test doneness by sticking a wooden spoon into the mixture and running your finger down the back of the spoon. When the line stays where you ran your finger, it is ready.
  • Remove from heat and add in the butter, stirring until completely combined.
  • Strain to remove the zest, lavender, and any egg that may have cooked. Allow to cool completely and store in an airtight container in the refrigerator.