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Categories:
lemon juice fresh grapefruit juice orange juice eggs sugar unsalted butter lemon zest orange zest fresh figs butter
Viewed: 44 - Published at: 5 years agoIngredients
- 1 cup fresh lemon juice
- 1/2 cup fresh grapefruit juice
- 1/2 cup fresh orange juice
- 6 large eggs
- 1 cup sugar
- 1 stick (4 ounces) unsalted butter, cut into small bits
- 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated grapefruit zest
- 1 tablespoon finely grated orange zest
- 8 ripe fresh figs, preferably green and purple, cut into thick wedges
- Butter cookies, for serving
Method
- In a double boiler or a large heatproof bowl set over a saucepan with 1 inch of simmering water, whisk the lemon, grapefruit and orange juices with the eggs and sugar until combined.
- Cook, stirring constantly with a wooden spoon, until smooth and thick, 10 to 12 minutes; do not let the custard boil.
- Remove from the heat and stir in the butter.
- Strain the custard into a bowl and stir in the grated citrus zests.
- Stir fro 1 minute to cool slightly, then cover with wax paper or plastic wrap and refrigerate overnight.
- Spoon the citrus custard into shallow bowls or stemmed glasses and garnish with the fig wedges.
- Serve the custard with butter cookies.
