1 cup meyer lemon juice
1 cup sugar
peel from 1 meyer lemon, removed with a vegetable peeler
3/4 cup butter
4 large eggs
Put the lemon juice, sugar, lemon peel, and butter in the top of a double boiler over simmering water. Cook, stirring with a silicone spatula or a spoon until the sugar dissolves and the butter melts.
Whisk the eggs lightly in a separate bowl, don't over beat, you don't want a lot of air bubbles. Stir in about a cup of the warm lemon mixture to temper the eggs, then stir the egg mixture into the rest of the lemon mixture. Cook over simmering water, stirring constantly, until the mixture thickens (160 F.). Strain through a seive into a clean bowl and discard the peels.
Ladle into hot, sterilized 1 cup canning jars and cap with scalded new lids and rings. Cool and then refrigerate. Should keep in the refrigerator for at least a couple of weeks if the lids seal properly.
Makes 3 cups.
About This Blog
This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.
Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...
Thank you and enjoy!