Ingredients:
- ¾ cup sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 3 large egg yolks
- zest of 2 lemons (yellow part only, not the white pith)
- juice of 3 lemons
- 1 cup heavy cream or nondairy whipping cream (for parve I like Richwhip brand)
- ½ cup confectioners sugar blueberries or raspberries
Preparation:
Combine the sugar and cornstarch in a heavy medium-sized pot. Whisk in ll 1t’ eggs, egg yolks, lemon zest, and lemon juice until blended.
Place a strainer over a medium bowl. Set aside.
Turn the heat to medium and cook the mixture. whisking continuously, until thick and bubbly, about 3-4 minutes. Whisk for 1 minute longer. Remove from heat.
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Recipe by Susie Fishbein