Ingredients
4 eggs
3 lemons
200g sugar
100g butter
Preparation
- zest lemons
- extract lemon juice
- mix with sugar and eggs
- put in pot in bain-maire (smaller pot floating in simmering water in larger pot)
- gradually mix in chunks of butter until all disolved
- keeping mixing gently until thickens (about 10-15mn)
- use right awat as warm topping or cool in mini tart or in jam jar for later use
optional: add icing sugar and top with raspberries
note: if you add egg yolks (same amount as eggs in recipe, here 4) it will stay thick at room temperature (better for tarts).
