4 tablespoons lemon zest
1/2 cup fresh lemon juice (about 5 lemons)
1 1/2 cups sugar
6 tablespoons butter
3 eggs, lightly beaten
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted.
Remove from heat and cool to room temperature. Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. Remove from heat. Store in refrigerator.
This sweet and tart spread is fabulous – like velvet. Serve it on scones (outstanding on blueberry scones), muffins and sweet or quick breads.
Spring in the Boathouse Conservatory
2 days ago