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  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick butter, cut into pats and chilled

DirectionsEdit

He brings water in a pan to a simmer on medium. He says the flavor of a lemon is in the skin. If you go too deep, it's the nasty pith. Using a peeler, you'd have to chop it. With a bar grater, the skins get in your teeth. He uses a wood rasp. In a bowl, he adds lemon zest and juice with water. He adds sugar and egg yolks. He wisks until it's smooth. He wisks non stop when the water simmers. He states a double boiler uses consistent heat so you don't make scrambled eggs. He ends up with a custard that coats a spoon. He works in butter one piece at a time. He says it will last a month refrigerated with plastic wrap over it to prevent a film. You can put it in a pie shell or put it on pound cake.

EpisodesEdit

The Egg-Files

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