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This gorgeous, silky, lemony lusciousness is the perfect little indulgence. Pour over ice-cream, fillings for tarts, with fruits, the uses are endless.
3 large free-range eggs
1/3 cup of freshly squeezed lemon juice
60 grams of unsalted butter chopped into small pieces (at room temp)
Zest of 1 lemon
Prep Time: 10 mins
Cooking Time: 10 mins
In a large stainless steel bowl place sugar, lemon juice and eggs together and whisk till combined. Then place the bowl over a pot of simmering water and whisk constantly until the mixture thickens (about 10 minutes) or until it reaches 70 ℃.
Remove from heat and pour through a fine strainer to remove any lumps.
Whisk the butter into the strained mixture until well combined, finally adding the lemon zest. Cover immediately with plastic wrap to stop a skin forming and let it cool completely. Will keep in fridge for up to 1 week.