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| rdfs:comment | - Ausgesprochen britisch und fürchterlich lecker, wenn man Zitrusfrüchte mag. Es ist auch mächtig, also Vorsicht! Obwohl, es ist vermutlich auch gesund.
- He brings water in a pan to a simmer on medium. He says the flavor of a lemon is in the skin. If you go too deep, it's the nasty pith. Using a peeler, you'd have to chop it. With a bar grater, the skins get in your teeth. He uses a wood rasp. In a bowl, he adds lemon zest and juice with water. He adds sugar and egg yolks. He wisks until it's smooth. He wisks non stop when the water simmers. He states a double boiler uses consistent heat so you don't make scrambled eggs. He ends up with a custard that coats a spoon. He works in butter one piece at a time. He says it will last a month refrigerated with plastic wrap over it to prevent a film. You can put it in a pie shell or put it on pound cake.
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| abstract | - Ausgesprochen britisch und fürchterlich lecker, wenn man Zitrusfrüchte mag. Es ist auch mächtig, also Vorsicht! Obwohl, es ist vermutlich auch gesund.
- He brings water in a pan to a simmer on medium. He says the flavor of a lemon is in the skin. If you go too deep, it's the nasty pith. Using a peeler, you'd have to chop it. With a bar grater, the skins get in your teeth. He uses a wood rasp. In a bowl, he adds lemon zest and juice with water. He adds sugar and egg yolks. He wisks until it's smooth. He wisks non stop when the water simmers. He states a double boiler uses consistent heat so you don't make scrambled eggs. He ends up with a custard that coats a spoon. He works in butter one piece at a time. He says it will last a month refrigerated with plastic wrap over it to prevent a film. You can put it in a pie shell or put it on pound cake.
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