Ingredients
3 large eggs1 cup sugar1/2 cup lemon juice (about 2 lemons)1/4 cup butter, cubed1 tablespoon grated lemon zest
Preparation
In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
