- 3 lemons
- 3/4 cup sugar
- 2 large eggs
- 1 stick (1/2 cup) unsalted butter, cut into 4 pieces
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes. Serve warm or chilled with store-bought angel food cake or biscuits.
Recipe courtesy of Gourmet Magazine
Recipe courtesy of Bobby Flay