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Makes 6 servings, about 1/2 cup per serving
- ●1 cup granulated sugar
- ●½ cup lemon juice
- ●1 tablespoon grated lemon peel
- ●1/8 teaspoon salt
- ●5 large egg yolks
- ●3 tablespoons unsalted butter, cut into small pieces
Combine sugar, lemon juice, lemon peel and salt in medium, heavy-duty saucepan. Heat over medium heat, stirring frequently, until hot but not boiling.
Whisk egg yolks in small bowl. Slowly whisk about half of lemon mixture into egg yolks. Slowly whisk egg yolk mixture into remaining lemon mixture in saucepan.
Cook, whisking constantly, for 5 to 8 minutes or until thickened. Reduce temperature as needed to prevent mixture from boiling.
Remove from heat. Whisk a few pieces of butter into lemon mixture. Whisk to melt completely before adding more butter.
Serve with berries and whipped cream, if desired. Or serve over cake slices or as a cake filling.