Lemon Sauce

• 1 lemon large
• 2 egg yolks
• 1 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 1/2 cups water
• 4 teaspoons butter

1. Using a zester, a potato peeler or a sharp paring knife, remove the yellow peel (this is called the "zest") from a lemon and mince.
2. Heat over medium-high heat, stirring until mixture boils to a clear consistency and sauce thickens.
3. Remove from heat. Whisk a small amount of the hot mixture into the egg yolks. Return yolk mixture to saucepan.
4. Cook, stirring constantly for about 2 minutes.
5. Remove from heat. Add lemon zest, juice, and butter.
6. Or, using a fine grater, remove the yellow portion, leaving behind the white "pith" which is bitter).
7. Once the peel is grated or minced, measure out 1 1/2 teaspoons.
8. Squeeze the lemon and measure out 3 tablespoons of juice. Set aside.
9. Separate egg yolks from whites.
10. Beat egg yolks lightly and set aside.
11. In a separate bowl, blend together the sugar, cornstarch, and salt.
12. Measure water into a saucepan. Gradually stir the sugar mixture into the water.

lemon large, egg yolks, sugar, cornstarch, salt, water, butter

Taken from www.yummly.com/recipe/Lemon-Sauce-1661223 (may not work)