I love this recipe (adapted from allrecipes.com) because it does not involve separating whites from yolks, it is also so simple yet sooo good. This is a great filling in lemon meringue pie and lemon tarts, as well as my lemon cake.
|Unsalted butter||1/2 Cup (8 tbs)|
|Granulated sugar||3/4 Cup (12 tbs)|
|Lemon juice||3/4 Cup (12 tbs)|
|Lemon zest||1 Tablespoon|
In a pot, beat eggs until light and frothy.
Add lemon juice, sugar, lemon zest and mix well.
Add butter and place over medium heat. Stir well.
Bring the mixture to rolling boil until thick.
Strain into bowl, cover with cling film and chill overnight.
Serve and enjoy!
Serving size Complete recipe
Calories 1654Calories from Fat 937
% Daily Value*
Total Fat 106 g163.1%
Saturated Fat 62 g310%
Trans Fat 0 g
Sodium 225 mg9.38%
Total Carbohydrates 169 g56.3%
Dietary Fiber 2 g8%
Sugars 156 g
Protein 21 g42%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet