Lemon Custard

Ingredients

4 lemons

4 eggs

200 g sugar

50 g butter

Zest two lemons. Juice the lemons. Add granulated sugar to the lemon juice and stir. Add the zest. Beat the eggs with a fork; do not beat until foamy. Pour the egg mixture into the lemon juice. Let sit for half an hour to release the flavor of the zest. Strain the mixture. Pour into a deep, clean bowl and place in a double boiler. Cook until thickened, like any custard, adding butter.

That is, until a wooden spatula can be dipped into the cream, removed, and run a fingernail down the center of the spatula. There should be a clear groove; the cream should not run down the edges. My explanation is a bit confusing, but next time I'll take step-by-step photos of the entire process. Divide the cream into dry, clean jars and refrigerate.

Enjoy!