1 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon zest
1 cup fresh lemon juice
3 large egg yolks, lightly beaten
¼ cup butter, cut into pieces
• In a heavy saucepan, combine sugar and cornstarch. Add
lemon zest, lemon juice, and egg yolks. Cook over medium
heat, stirring constantly, until very thick, 8 to 10 minutes.
• Remove from heat. Gradually add butter, whisking until
melted. Cool mixture slightly. Cover, and refrigerate for 2
hours before using.
Pictured with Luscious Lemon Cream Cake