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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Souffle Pancakes sauce Recipe

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This recipe for Lemon Souffle Pancakes sauce is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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