I have searched for this recipe for years, only to find it in a a very old recipe book of my mothers, which was stored away with assorted other items, after her death.
I am thrilled to have located it and hope you will enjoy these as much as I did.
These do take a bit of time to make, but it's worth every bite.
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- 1 qt
- 3/4 c
- farina or you can substitute polenta
- egg yolks
- 1 Tbsp
- lemon, zested
- lemon, juiced
- 1 tsp
- almond extract
Add this to the first mixture and cook another 10 minutes. Stirring frequently. I would recommend you temper the egg mixture before adding it all into the hot farina ,mixture. You could end up with scrambled eggs if you don't. so add a small amount of the hot milk into the egg mixture before adding the rest in.
a 9X12 should work. Let this rest for 10 minutes, to set up. When they are firm enough to work with...