Ingredients
- 4 egg yolks
- ⅔ cup granulated sugar
- 6 tablespoons freshly squeezed lemon juice, seeded
- 4 tablespoons (½ stick) unsalted butter, cut into pats
- Pinch kosher or sea salt
- 2 teaspoons finely grated lemon zest
Instructions
In a medium saucepan, combine yolks and sugar. Whisk together until the color lightens a bit. Stir in lemon juice, butter and salt. Cook over medium heat, stirring constantly until it starts to thicken until it is thick enough to coat the back of a wooden spoon. Pour into a medium bowl, stir in zest, and allow to cool completely before using. Refrigerate up to one week. Makes approximately 1 cup.