• Cooking Time:
  • Servings: 2 cups
  • Preparation Time:



  • 2 large eggs plus 2 large egg yolks
  • 3/4 c. sugar
  • 1/3 c. freshly squeezed lemon juice
  • 1/3 c. freshly squeezed orange juice
  • 1 tsp. grated lemon peel
  • 1 tsp. grated orange peel
  • few grains salt
  • 1/3 c. unsalted butter, chilled


  • In heavy-bottomed med. saucepan, whisk together eggs and yolks to combine. Whisk in sugar, lemon and orange juice, lemon and orange peels and salt. Cut butter into 1/2" cubes and add to saucepan. Stirring constantly, cook mixture just 'til it comes to a boil and thickens. Do not overcook as it will curdle. Pour mixture into heatproof glass container. Cover surface wtih plastic wrap and refrigerate.

Categories: Spread 

Author Credit: from 'Simply Scones' by Leslie Werner & Barbara Albright

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