|Category:||Breakfast, Brunch, Desserts, Sauces|
|Source:||Adapted from "Come On In, Junior League of Jackson, Mississippi"|
|Number of Servings:||3 cups|
2 teaspoons grated lemon zest
1½ cups sugar
5 large egg yolks
½ cup fresh lemon juice
⅛ teaspoon salt
½ cup unsalted butter, melted
Combine zest and sugar in food processor. Pulse to mince zest, then process until zest is as fine as sugar.
Add egg yolks, lemon juice, and salt, and process 10 seconds. With machine running, add melted butter.
Transfer mixture to double boiler and cook over low heat until thickened. Cool and refrigerate.