National Center for Home Food Preservation

nchfp.uga.edu

Reneebroz55

2½ cups superfine sugar*

½ cup lemon zest (freshly zested), optional

1 cup bottled lemon juice**

¾ cup unsalted butter, chilled, cut into approximately ¾" pieces

7 large egg yolks

4 large whole eggs

Special Equipment Needed: lemon zester, balloon whisk, 1½ quart double boiler*** (the top double boiler pan should be at least 1½-quart volume), strainer, kitchen thermometer measuring at least up to 180°F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and equipment for boiling water canning.

Directions at nchfp.uga.edu

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