Ingredients
Scale
- 1 cup fresh lemon juice (about 3-4 lemons)
- 2 tablespoons lemon zest
- 1 cup sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Gather all ingredients: zest and juice the lemons.
- Whisk together eggs and sugar in a heatproof bowl until smooth and pale.
- Add lemon juice and zest, whisking to blend.
- Place over a pot of simmering water; cook gently until thickened, stirring constantly.
- Remove from heat and whisk in melted butter and vanilla until smooth.
- Pour into sterilized jars; cool to room temperature and then refrigerate for at least 2 hours.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- Freezing in small portions is recommended for longer storage.
- Ideal as a topping for toast, muffins, or as a dip for fruits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110 Kcal
- Sugar: 12g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 50mg