Recipe courtesy of Emeril Lagasse
Yield:
1 1/2 to 2 cups
Level:
Easy

Ingredients

  • 1 cup fresh lemon juice, about 16 lemons
  • 3/4 cup sugar
  • 8 egg yolks

Directions

In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Preserved Lemons

Recipe courtesy of Sarah Copeland

Lemon Shortbread Cookies

Recipe courtesy of Chuck Hughes

Meyer Lemon Cardamom Crinkle Cookies

Recipe courtesy of Joanne Maurer Ozug

Steamed Lemon Pudding with Treacle Sauce

Recipe courtesy of Cooking Channel

Lemon Meringue Thumbprint Cookies

Recipe courtesy of Samantha Seneviratne

Linda Evans' Ginger Lemon Cookies

Recipe courtesy of Linda Evans

Mussels in White Wine and Meyer Lemon Sauce

Recipe courtesy of Nadia G

Lemon Curd

Recipe courtesy of Julia Baker

On TV

So Much Pretty Food Here