|Sugar||1 Cup (16 tbs)|
|Unsalted butter||8 Tablespoon, melted (1 stick)|
|Fresh lemon juice||3⁄4 Cup (12 tbs)|
|Lemons||3 , zest minced or finely julienned|
In a heavy saucepan, stir the eggs and sugar with a wooden spoon until they are smooth and light in color.
Add the melted butter and lemon juice, stir to mix well, and set the pan over medium-low heat.
Stir the mixture continuously until it is thick and coats the back of the spoon, about 6 to 8 minutes.
It is important not to cook this mixture too quickly or the eggs will scramble.
Stir in the lemon zest, and scrape the mixture into a clean glass jar.
It will keep for at least 1 month in the refrigerator.
Serving size: Complete recipe
Calories 1929 Calories from Fat 994
% Daily Value*
Total Fat 113 g173.5%
Saturated Fat 66.4 g331.8%
Trans Fat 0 g
Cholesterol 892.5 mg297.5%
Sodium 230.2 mg9.6%
Total Carbohydrates 236 g78.5%
Dietary Fiber 8.9 g35.6%
Sugars 205.4 g
Protein 23 g45.4%
Vitamin A 76.4% Vitamin C 363.6%
Calcium 22.9% Iron 22.6%
*Based on a 2000 Calorie diet