Ingredients #

Process #

1. Combine sugar, egg yolks, lemon juice, and lemon zest in a stainless steel bowl over a double boiler.
2. Stir occasionally until the mixture thickens to a ketchup-like consistency.
3. Remove from heat and strain into a clean container.
4. Add butter at 90°F (32°C) to 95°F (35°C) and blend with an immersion blender.
5. Cover to the surface and refrigerate.

Notes #