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1 (6 ounce) container raspberries
1 1/4 cups sugar
4 large egg yolks
1 stick (1/2 cup) unsalted butter
1/4 cup fresh lemon juice
Pinch of salt
Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes.
Strain; refrigerate until cold and thick.
Serve on scones, biscuits, etc.
Makes about 1 1/2 cups.
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