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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mother's recipe - my favorite food in the world. When I eat it I get that blissed-out happy look normally reserved for chocolate truffle commercials. Perfect for lemon meringue pie, lemon tarts, meringue shells and berries, anything that calls for a lemon filling. Ingredients:
3 egg yolks |
1 whole egg |
3/4 cup sugar |
2 tablespoons lemon zest |
1/3 cup lemon zest |
1/2 cup margarine |
Directions:
1. Combine egg yolks, egg and sugar in a double boiler (or just place the ingredients in a heat-safe bowl and place the bowl over a pot of boiling water, making sure the bottom of the bowl is not touching the water - it's the steam that does the cooking). Mix well.
2. Stir in lemon zest, lemon juice and margarine.
3. Cook over simmering water, stirring constantly, for 10-15 minutes or until the mixture thickens.
4. Remove from heat; cool.
5. Use when cooled or spoon into a container and cover tightly.
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