Ingredients
- 3 large eggs
- 1⁄2 cup granulated sugar
- 2 large lemons (~ 2⁄3 cup) juice
- zest from the lemons
- 5 tbsp unsalted butter (room temp)
Method
- Heat a saucepan with 1⁄2″ water as a double boiler
- Wash and zest lemons and cut in half
- In a mixing bowl, whisk together the eggs, sugar, and lemon juice
- Place the bowl on the double boiler and whisk until warm and thick and airy (~8 mins?)
- Remove from heat
- Add the lemon zest and butter and whisk until the butter disappears
- Cover in contact with plastic and refrigerate