Description:

Can also be marbled into a plain cheesecake.

Source:

Joy of Cooking

Serves/Makes:1 2/3 cups

Ingredients

• 3 large eggs
• 1/3 cup (80 ml) sugar
• Grated zest of 1 lemon (yellow part only, not the white rind)
• 1/2 cup (125 ml) strained fresh lemon juice
• 6 tbsp (90 ml) unsalted butter, cut into small pieces
• 1/2 tsp (2 ml) vanilla

Preparation

• In a medium stainless steel or enamel saucepan, whisk togeter until light in color the eggs, sugar, and lemon zest.
• Add lemon juice and pieces of butter.
• Cook, whisking, over medium heat until the butter is melted.
• Then whisk constantly until the mixture is thickened and simmer gently for a few seconds.
• Using a spatula, scrape the filling into a meium-mesh sieve set over a bowl and strain the filling into the bowl.
• Stir in vanilla.
• Let cool, cover, and refrigerate to thicken.

Comments

This keeps refrigerated for about 1 week.