1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter
1 Tbsp. grated lemon peel
In a heavy saucepan, beat eggs and sugar.
Stir in lemon juice, butter and lemon peel.
Cook and stir over medium-low heat for 15 minutes or till mixture is thickened and reaches 160º F.
Cover and store in refrigerator up to one week. Yield: 1-2/3 cups
Pairs Well With
Soft custard used as tart filling or as a spread for scones, biscuits, or other baked goods. Similar to lemon meringue.