| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 1 cup |
Ingredients
- 1/2 cup freshly squeezed lemon juice
- 2/3 cup sugar
- 1/4 teaspoon sea salt
- 3 large eggs
- 6 tablespoons unsalted butter, at room temperature
Instructions
- In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 228 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 0 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 124 mg |
| Sodium | 116 mg |
Reviews
So easy and so delicious!
Delicious! …and great way to use up a bag of lemons.
Why have you not included the recipes for the Continental Brunch Board , it was a great part of the show?