I've made this many times, and it's always a huge hit. It's great on bread or scones, and even on ice cream. It's from Dorie Greenspan's baking book.
1 ¼ c sugar
6 tbs cut into 6 pieces
1 large egg
6 large egg yolks
Juice of 4 lemons
Lemon zest
Mix all ingredients in a sauce pan and mix together until well moistened. Put on medium low heat and cook, stirring constantly, until moisture thickens. It’s done when you can draw a line in the bottom and the mixture doesn’t flow back into it. Remove pan from heat and scrape into a heatproof jar.
No comments:
Post a Comment