Note that Finnish eggs are among the safest in the world to be eaten uncooked. To find out why, read here.
2 large egg yolks
about 100 g sugar
10 g cornstarch
100 ml lemon juice
100 ml water
coarsely grated zest of 1 lemon
30 g unsalted butter
1 egg white
Whisk together the egg yolks and the sugar until ribbons form when you lift the beater(s) up. Add the cornstarch through a sieve and mix well.
Place the lemon juice, the water and the lemon zest in a small saucepan and bring slowly almost to the boil. Gradually pour the hot mixture into the egg-sugar mixture,
Note: if the lemons are very acidic, increase the amount of water and decrease the amount of lemon juice, as long as there is 200 millilitres of water and juice when combined.
Pour the mixture back to the saucepan and bring rapidly to the boil, stirring continually. Cook, stirring, for 1 to 2 minutes, or until the mixture has thickened, and strain it into a bowl.
Add the butter and mix until it has melted.
Place the bowl in cold water bath and whisk until it has cooled down. Beat the egg white until stiff. Using a large balloon whisk, gently stir the egg white into the lemon mixture, little at a time. Stir until the mixture is somewhat smooth.
Divide the mixture into individual serving dishes, cover with plastic and place in refrigerator for about one to two hours, or until the mixture has set.
Serves 4 - 5.
Recipe source: family recipe.