4 eggs, beaten
1 cup sugar
1/2 cup fresh lemon juice, strained
1/2 cup unsalted butter (Cold and cut into small pieces to melt faster)
1 tablespoon lemon rind, grated
Makes 1½ cups
24 eggs, beaten
6 cup sugar
3 cups fresh lemon juice, strained
3 cups unsalted butter (Cold and cut into small pieces to melt faster )
6 tablespoons lemon rind, grated – optional
Makes 9 cups
Directions1. Beat the egg yolks until well blended and lemon yellow in color. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy sauce pan prevents curdling.)
2. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes.
3. Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces which cools down the mixture quickly.
4. Add the rind, continue stirring until well-blended.
5. Transfer to whatever storage container you want: either a large one or several small ones.
Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.