Preparation:
Whisk eggs and sugar in a medium saucepan until thoroughly combined.
Mix in lemon juice and zest until achieving a smooth consistency.
Incorporate butter and cook over low heat, stirring constantly, until the mixture thickens (approximately 10 minutes).
Remove from heat and strain through a fine mesh sieve into a bowl.
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I think this is the tastiest version of this stew I’ve ever made; it’s so good!
My future-wife’s bridesmaid sent me this picture of her and I cancelled the wedding.
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