Whisk 4 egg yolks ( room temp ) with 2/3rds cup of sugar until well combined , not frothy .
Pour this into a small saucepan and add 60gm of butter , 2 tsp of lemon zest ( no pith ) and 100ml of lemon juice ........stirring constantly slowly bring to simmering point as soon as bubbles appear remove from heat , and continue to stir till cooled .
Transfer to cleaned jars and seal .
This will keep for weeks , sealed and refrigerated .
Pour this into a small saucepan and add 60gm of butter , 2 tsp of lemon zest ( no pith ) and 100ml of lemon juice ........stirring constantly slowly bring to simmering point as soon as bubbles appear remove from heat , and continue to stir till cooled .
Transfer to cleaned jars and seal .
This will keep for weeks , sealed and refrigerated .
HANDY TIP .....
Twirl this through your cream for the pavlova topping ...absolutely heavenly !
Drape it over vanilla or chocolate ice cream ......mmmm.
Spread it on toast .
Use it as topping for waffles
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