3 large eggs
1/2 to 3/4 cup sugar(use less for a more tart flavor)
1/4 cup freshly squeezed lemon juice
2 tablespoons (1 ounce) unsalted butter
2 tablespoons grated lemon zest
In the top of a double boiler, whisk the eggs and sugar until smooth. Add the rest of the ingredients and cook over medium heat, whisking continuously, until the mixture resembles slightly whipped cream. Remove it from the heat, cover and stir frequently as it cools. When cool, strain and store in the refrigerator for up to 4 days. Makes 1 1/4 cups.
last updated 8/1/00