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“Sweet, tart and lucious! Perfect on scones, gingerbread or as a filling for tartlets or in layers of a cake. Meyer lemons are sweeter than a regular lemon and have more flavor, they are not just sour.”
READY IN:
2hrs 15mins
SERVES:
8
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together yolks and sugar in a non-reactive pan, like stainless steel.
  2. Add lemon juice and butter and continue stirring over medium high heat, being careful not to boil, until it coats the back of a spoon.
  3. Once thickened, take off the heat and pass through a strainer. Stir in the zest.
  4. Cover with plastic wrap, pressed to the surface so it doesn't form a skin and chill until cold and set.

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