One egg + two egg yolks
Grated peel of one Lemon
6 Tablespoons of FRESH Lemon Juice
3/4 Cup of Sugar
1/4 Cup of Butter
In a nonstick saucepan slightly beat EGG and EGG YOLKS. Whisk in LEMON PEEL, JUICE, and SUGAR. Cut BUTTER into small chunks and add slowly to pan with a dash of SALT.
Cook over low heat, whisking constantly until mixture thickens about five to eight minutes. Serve warm or cold and refrigerate leftovers. You can also use it for the filling for Lemon Pie, but you will want to double the recipe. Makes about 1 1/4 cups.
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