This makes a wonderful hostess gift and as I’ll show in another later column, is nearly the same as making Hollandaise Sauce. There’s more to come for this section, watch for updates.
Servings: 2.5 Cups
Ingredients
- 3 Lemons
- 3 Egg Yolks
- 1/2 Cup Sugar
- 1/2 Pound Butter
Instructions
- Cut Lemons in half, and squeeze out the juice.
- Mix all ingredients in a heat proof glass bowl.
- Cook the mixture over boiling water, stirring constantly until it thickens (about 5-10 minutes).
- Pour the custard into glass jars.
- Seal the jars with sterilized lids.
- Cool and refrigerate. Will keep approximately for one month.
- With graham or digestive crackers, this will taste like tiny lemon pies, minus the meringue.
Notes
Makes approximately 2.5 cups.
You can add the egg whites to an omelette for the next day’s breakfast, make macaroons with them, or freeze them in a perfectly dry and clean container for future use.
I like to save the egg shells to clarify stock.
Tried this recipe?Let us know how it was!
