Ingredients

The following ingredients have 16 Servings
  • 3/4 cup fresh squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 cup sugar
  • 6 egg yolks
  • 6 tablespoons unsalted butter

Instruction

  • Beat the egg yolks in bowl. 
  • Heat lemon juice, sugar and lemon zest in a saucepan over medium-low until warm.
  • Pour 1/4 of the lemon juice mixture into the egg yolks and whisk to temper the eggs. Add another quarter of the lemon mixture to the egg yolks and whisk.
  • Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
  • Add one piece of butter at a time, whisking until melted.  Continue adding the butter, one piece at a time, until it has all been incorporated.
  • Continue whisking until the whisk leaves lines across the mixture, about 5 minutes.
  • OPTIONAL: Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest.
  • Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for at least an hour.
  • After the mixture has cooled, place in a airtight container and store in the fridge for 1-2 weeks.