adapted from Martha Stewart
6 egg yolks lightly beaten
1 cup sugar (caster-granulated)
Juice of 3 large lemons, about 3/4 cups
1/4 lb. (1 stick) unsalted butter, cut into small
1 Tablespoon. grated lemon zest
In a medium stainless steel pot, combine the
egg yolks, sugar, and lemon juice. With a wire
whisk, stir constantly for about 12-15 minutes
until mixture thickens, and coats the back of a spoon. Do not allow the mixture to boil.
Remove from heat and strain the mixture through a mesh sieve into a medium bowl, to make sure that it is completely smooth without any lumps.Stir in the butter, a few pieces at a time and fold in the lemon zest. While still warm pour the mixture into a sterilized jar, and cover tightly. Refrigerate until ready to use.
Yields 1 1/2 cups.