Meyer lemons are smaller, brighter, and less tart with just a hint of sweetness than regular lemons, making them perfect for desserts. This recipe takes less than 10 minutes and is ready to eat within an hour.
- 3 large egg yolks only
- 2 meyer lemons or 1 regular lemon (zest and juice them)
- 6 tbs sugar
- 4 tbs cold unsalted butter cut into 1 tbs pieces
In a saucepan whisk the zest and juice of the lemons, egg yolks and sugar.
Place over a medium heat and constantly stir with a wooden spoon for 5-7 mins (this keeps the lemon from creating a tinny taste).
Remove from heat.
Add the butter and stir until melted, combined and smooth.
Transfer to a jar or bowl and cover with jar lid or cling film.
Chill for 1 hour.
Store chilled in airtight container for 1-2 weeks. (Recommended)