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Dessert
About 2 cups
15 minutes
10 minutes
Melissa's Corporate Chefs
Use as a base for fruit tarts, spread on muffins, scones or waffles!
3 Eggs
2 Egg Yolks
1 cups Sugar
4 ounces Meyer Lemon juice (about 4 lemons)
2 Meyer Lemons, peels
4 ounces Unsalted Butter, melted
Off heat in the top of a double boiler, beat together the eggs and egg yolks.
Add all remaining ingredients except butter and mix thoroughly.
Cook and continuously stir (using a heatproof spatula or wooden spoon) over low boiling water until thick. Caution: high heat will cause eggs to over cook.
Cook until the custard is thick enough to leave a path on the back of a spoon when your finger is run through it.
Remove from heat and pour though a fine mesh strainer into a bowl.
Fold butter into mixture. Custard will continue to thicken as it cools.
Cover with plastic wrap touching custard surface. Refrigerate up to 1 week.
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