Ingredients
Scale
- 4 large fresh lemons (zest and juice)
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cut into small pieces
- Pinch of salt
Instructions
- Thoroughly zest the lemons, avoiding the bitter white pith, then juice them to get about 1/2 cup of lemon juice.
- In a heatproof bowl, whisk together eggs and sugar until well combined and slightly frothy.
- Place the bowl over a saucepan with simmering water (double boiler). Add lemon juice, zest, and salt. Whisk continuously until mixture thickens and reaches around 170°F (77°C), about 10-15 minutes.
- Remove from heat and whisk in butter pieces one at a time until smooth and glossy.
- Pour into sterilized jars, cover with plastic wrap directly on the surface, and refrigerate for at least 2 hours before serving.
Notes
- Use fresh, organic lemons for best flavor and aroma.
- Ensure the mixture reaches the proper temperature to achieve the correct thickness.
- Store in airtight containers in the refrigerator for up to 2 weeks.
- For longer storage, freeze in small portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 80 Kcal
- Sugar: 10g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg