1/3 cup strained, fresh Meyer lemon juice
5 tbsp sugar
1 large egg, room temperature
2 tbsp butter
In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Bring mixture to a simmer.
Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour hot lemon syrup into the egg to temper it. When lemon juice has been completely incorporated, transfer mixture back into the saucepan.
Heat over low heat, stirring constantly, until it just starts to bubble at the edges.
Remove from heat and whisk in butter until completely incorporated.
Transfer to a small container and allow to cool completely
Makes 2/3 cup.
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