"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Souffle Pancakes sauce Recipe

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This recipe for Lemon Souffle Pancakes sauce, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, May 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 egg yolks
1 1/4 cup sugar
pinch of salt
3/4 cup fresh squeezed lemon juice
1 1/2 TBSP fresh grated zest (that's the yellow part of the peel, no white, it's bitter)
1/2 cup unsalted butter cut up into small chunks

Directions:
Directions:
In heavy bottomed sauce pan add the yolks, salt and sugar and blend together till light and fluffy, stir in juice and zest, add butter chunks and place over medium hi heat stirring constantly, cook till it's thick like pudding but still pourable. DO NOT BOIL!!
It will curdle and be ruined. Pour into a bowl and place plastic wrap right on the surface to keep a skin from forming.
Serve with Lemon Souffle Pancakes
Keeps up to 3 weeks in the fridge.

Number Of Servings:
Number Of Servings:
2 1/2 cups
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
This curd is also good on English muffins, scones or biscuits.

 

 

 

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