Ingredients:
1 1/2 c. of fresh lemon juice
1/2 c. Sicilian Lemon White Balsamic Vinegar
1 1/2 c. sugar
14 egg yolks
1 1/2 c. of fresh lemon juice
1/2 c. Sicilian Lemon White Balsamic Vinegar
1 1/2 c. sugar
14 egg yolks
In a double boiler, over medium heat, whisk together the lemon juice, Lemon Balsamic, sugar, and egg yolks. Cook the curd for about 10 minutes, stirring constantly. Remove from the heat and allow to cool.
