Categories: Puddings- Curd- mousse
Ingredients
- 4 lemons
- 4 eggs
- 1 1/4 cup sugar
- 1 1/2 sticks (12 Tbsp.) unsalted butter, softened
- 1 tsp. crushed lemon verbena (optional)
Directions
- Grate the zest of 2 lemons and juice all 4 of them, reserve the zest and juice.
- In a mixing bowl, beat eggs and sugar until light and fluffy. Beat in the lemon juice.
- Pour lemon mixture into a heavy saucepan and cook on low heat while stirring constantly. Gradually add the butter, 1 Tbsp. at a time.
- Stir until all the butter is incorporated. Raise the heat to medium and continue to cook and stir until the mixture thickens and coats the back of a spoon.
- Stir in the lemon zest and lemon verbena. Pour into containers and cover. keep refrigerated. Great with scones or as a filling for fruit tarts.
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makes about 2 cups.