

Ingredients
- 16ml Lemon zest
- 172ml Lemon juice
- 172g Egg yolks
- 107g Sugar
- 32g Butter #1, softened
- 590g White chocolate, melted
- 161g Butter #2, softened
Method
- Cook lemon zest, juice, sugar and egg yolks in a bowl over a pot till 88 deg C.
- Remove from heat and stir in butter #1.
- Melt white chocolate in a bowl over a pot of boiling water.
- Add butter #2.
- Add butter #2 mixture to #1 mixture when it is 25 deg C.
- Keep in fridge till use.