Source:

L. A. Times 1/18/87

Serves/Makes:2 cups or more

Ingredients

• 6 egg yolks
• 1 cup (225 ml) granulated sugar
• 1/2 cup (125 ml) fresh lemon juice
• 1/2 cup (125 ml) cold unsalted butter
• 1-1/2 tbsp (20 ml) minced lemon peel (yellow only)

Preparation

• Strain egg yolks into saucepan and beat slightly with wire whisk. Whisk in sugar until blended.
• Gradually stir in lemon juice.
• Cook over low heat, stirring constantly with whisk until mixture coats the back of a wooden spoon or registers 168 degrees (80 C.) on candy thermometer (DO NOT BOIL).
• Remove from heat and whisk until slightly cooled,about 3 to 5 minutes.
• Cut cold butter into small bits and whisk a few bits at a time into yolk mixture until melted.
• Stir in lemon peel and cool completely.

Comments

Can be made ahead and stored on refrigerator for up to 1 week.