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Eugenie Kitchen
First, with a grater, remove the zest of a lemon in a mixing bowl.
Make sure you remove only yellow zest
because white pith is bitter.
With a knife, cut the lemons and juice them.
Today I am using a glass reamer.
Then, set aside.
In a mixing bowl of lemon zest,
add in corn starch, sugar, and pinch of salt.
Then, stir until combined.
Then, pour in water into a sauce pan
and add in corn starch mixture.
And whisk to combine.
On a medium heat, cook it stirring constantly.
Once the mixture bubbles,
remove from the heat.
And add in the butter and beat until melted.
And pour in lemon juice and mix.
Now, separate three eggs.
Save the egg whites for meringue.
Add the last egg in egg yolks and beat until mixed.
Add the egg mixture into the pan and return to a medium heat.
Keep stirring rigorously for a few minutes,
until the mixture thickens.
Once again the mixture bubbles,
take off the heat.
Scrape in a separate bowl
and wrap it with plastic wrap.
Let it cool.