This classic British concoction is most typically used as a spread
for scones or toast, but I spread it between cake layers, fill miniature
tart shells with it, spread a layer on the bottom of a fresh fruit tart
– and have been known to eat a spoonful straight from the jar. It’s
delicious made with regular lemons, but the fragrant and flavorful
seasonal Meyer lemons available now in many local groceries make it
utterly scrumptious.Â
- 2 c. sugar
- 2 T. finely grated lemon peel
- 12 large egg yolks
- 1 c. lemon juice
- ¼ tsp. Kosher or sea salt
- 1 c. unsalted butter, cut into small chunks
If you have a food processor, combine the sugar and grated
peel and process until the peel is ground completely into the sugar. Put
the mixture into a heavy-bottomed pan and whisk in the egg yolks. Cook
over low heat, stirring constantly, until the mixture thickens and coats
a spoon. It should register about 168°F on a thermometer. DO NOT ALLOW
THE MIXTURE TO BOIL!! Remove from the heat, still stirring constantly.
Continue to whisk for a couple of minutes, then begin adding the butter a
few pieces at a time. When all the butter has been incorporated, pour
into jars and refrigerate. It will keep for up to four weeks.
Makes
2 pints
This article appears in Mar 18-24, 2010.
