Source The English Kitchen
|3 finely grated zest||lemons|
|1/4 cup (60ml)||fresh lemon juice|
|3/4 cup (185g)||caster sugar|
|4 large, separated||eggs|
|5 1/2 oz cut into small pieces||unsalted butter|
1. Place the lemon zest, lemon juice, sugar and egg yolks in the top of a double boiler, over simmering water, and cook over a low heat. Stir constantly, cooking for about 10 minutes, or until the mixture coats the back of a metal spoon. Whisk in the butter, piece at a time. Remove from the heat and cool.
2. Whisk the egg whites in a clean and great free bowl, until stiff.
3. Fold half of the egg whites into the lemon mixture with a metal spoon, then fold in the remaining egg whites. Divide amongst 4 serving dishes and chill until firm. Serve with a small cake or crisp cookie on the side.