3
Lemons
1.25 cups
White Granulated Sugar
5
Eggs
Pinch
Salt
1.5 sticks
Butter
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Zest 3 lemons into a pan
1
Cut lemons and add the juice, using a strainer to catch the seeds
2
Add five eggs, 1.25 C sugar, dash salt, and mix
3
Heat on medium and whisk for 15 minutes
4
Remove from heat and add butter in small chunks, stirring until melted
5
Refrigerate for a few hours to thicken (optional, run through strainer to catch zest and cooked egg)
6
Mix into whipped cream, cheesecake mix, or savor on its own!
7