2 tbsp. butter
1 tbsp. fresh lemon juice
1 egg yolk
1/4 tsp. salt
1 c. light cream

In small saucepan melt butter; gradually stir in cream. Bring to boil, stirring often. Boil for 5 minutes. Reduce heat. Stir a small amount of the cream mixture into the egg yolk. Then slowly stir mixture into the cream mixture in saucepan. Add salt and lemon juice. Cook over very low heat for 2 minutes, stirring constantly. Very good on custards and puddings.