Lemon with egg dessert

6 servings
20 min

How to make lemon dessert with egg? Prepare the products. Take three large or four medium lemons. Wash them well with soda and brush to wash off the wax layer that covers the fruit from spoilage. Starch can be taken and potato, it will need a little less, 15 grams.

Grate the zest from one lemon. Use a medium grater for this. Try not to touch the white layer, which is under yellow - it is mustard.

Squeeze the juice out of all the lemons. You can use a special juicer for citrus fruits, manual or electric. You'll need 200ml of juice.

Strain the juice through a sieve to get rid of the bones.

Drive the eggs into a refractory bowl, add sugar to them, stir with a hand whisk. Add the starch and zest, stir again. Pour in the lemon juice, mix until smooth.

Boil some water in a saucepan, place a bowl of egg mass on top. At the same time, the water should not touch the bottom of the bowl. Make the fire small, the water should boil a little, but not much. With constant stirring, boil the dessert until thickened. It will take about 5 minutes. If you do everything right - build a water bath, actively interfere with the mass - the dessert will turn out to be homogeneous and will not curl.

Make sure to run the finished dessert through a sieve to remove any leftover lemon zest and egg clots.

Pour it into a glass jar and refrigerate until cool down completely. I got about 350ml of this number of products.

Serve dessert to the table as a stand-alone dish or as a supplement to others. Enjoy your meal!