Lemon and egg dessert

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make lemon and egg dessert? Prepare your food. Take three large or four medium lemons. Wash them well with baking soda and a brush to remove the waxy layer that covers the fruit to prevent spoilage. You can also use potato starch, you will need a little less of it, 15 grams.

2. STEP 2

   

   Grate the zest from one lemon. Use a medium grater for this. Try not to touch the white layer that is under the yellow - it is bitter.

3. STEP 3

   

   Squeeze the juice from all the lemons. You can use a special citrus juicer, manual or electric. You will need 200 ml of juice.

4. STEP 4

   

   Strain the juice through a sieve to remove the seeds.

5. STEP 5

   

   Beat the eggs into a heatproof bowl, add sugar, and mix with a hand whisk. Add starch and zest, mix again. Pour in lemon juice, stir until smooth.

6. STEP 6

   

   Boil some water in a saucepan and place a bowl of egg mixture on top. The water should not touch the bottom of the bowl. Make the heat low, the water should boil a little, but not too much. Boil the dessert until thickened, stirring constantly. This will take about 5 minutes. If you do everything correctly - build a water bath, actively stir the mass - the dessert will turn out homogeneous and will not curdle.

7. STEP 7

   

   Be sure to pass the finished dessert through a sieve to remove any remaining lemon zest and egg curds.

8. STEP 8

   

   Pour it into a glass jar and put it in the refrigerator until it cools completely. I got about 350 ml from this amount of products.

9. STEP 9

   

   Serve dessert at the table as an independent dish or as an addition to others. Bon appetit!

Comments on the recipe

Natalia M

17.10.2023

4.8

I’ve long wanted to make a lemon and egg dessert, but I was afraid it wouldn’t work. It actually turned out to be very simple. The main thing is to follow the steps and not miss the moment when the lemon-egg mixture needs to be stirred continuously. I had three large lemons, but 200 ml. there was no juice. Therefore, the remaining 40 ml. extracted from a tangerine). My eggs were homemade fresh with a bright yolk. After combining all the ingredients, a liquid mass was obtained. It heated up for about 15 minutes, during which time a lot of foam appeared. Then the mass began to rapidly thicken, the foam disappeared. Here you need to stir with a whisk without ceasing. The color became brighter and a magical lemon aroma appeared! When I rubbed the dessert through a strainer, only the lemon zest was cut off, there were no egg clots. The result is a thick and tender dessert with an intense lemon flavor and aroma! In my opinion, it is perfect for layering vanilla or carrot sponge cake. Thanks for the interesting recipe!