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This is a smooth, not too sweet cream with a strong lemon
taste, resembling a lemon curd.It makes a delicious filling
for cakes, cream puffs and meringues. Serve as an accompaniment
to pastries.
6 dl (2 1/2 cups, 1 pint) sugar
Juice of 6 lemons
4 large eggs, beaten
4 tablespoons butter, at room temperature
1 teaspoon water
Combine sugar and lemon juice in top of double boiler (Baño
María). Blend beaten eggs, butter and water with sugar
and lemon juice. Place on top of stove. Cook over simmering
water, stirring constantly, until sauce thickens. Remove
from heat and pour into a crock or jar. Keep refrigerated.
Recommended reading
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My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
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