This stuff is unreal. It’s like a tropical lemony holiday in my mouth. Near-liquid lemon meringue pie. It would probably be good as pie too – maybe folded in with meringue? I like to just eat it as is or as an ice cream topping with fresh blueberries. However you enjoy it, it will be sure to delight.
1/2 cup lemon juice
3 tbsp butter
3 large eggs
1 large egg yolk
1/2 cup granulated sugar
1/4 tsp vanilla extract
In saucepan, heat lemon juice and butter over medium heat to just under boil. In medium heatproof bowl, whisk the eggs and yolk and slowly whisk in sugar until combined. Gradually whisk the hot lemon juice mixture into sugar and eggs.
Return mixture to saucepan over medium heat. Stir constantly, scraping bottom frequently until thickens and coats the back of a spoon (2-4 minutes).
Remove from heat, whisk in vanilla. Chill to firm further.
I added fresh mint to mine and it brightened it up to a lovely freshness. This recipe also recommends fresh rosemary, which would be a lovely savoury twist. Use about 1tsp finely chopped and add it to the lemon and butter at the start.
Also a lovely addition to the middle of blueberry muffins!
Source: Fine Cooking April/May 2011