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

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.

Or, using a fine grater, remove the yellow portion, leaving behind the white "pith" which is bitter).

Once the peel is grated or minced, measure out 1 1/2 teaspoons.

Squeeze the lemon and measure out 3 tablespoons of juice. Set aside.

Separate egg yolks from whites. (Save the egg whites for another recipe such as Angel Cake.)

Beat egg yolks lightly and set aside.

In a separate bowl, blend together the sugar, cornstarch, and salt.

Measure water into a saucepan. Gradually stir the sugar mixture into the water.

Heat over medium-high heat, stirring until mixture boils to a clear consistency and sauce thickens.

Remove from heat. Whisk a small amount of the hot mixture into the egg yolks. Return yolk mixture to saucepan.

Cook, stirring constantly for about 2 minutes.

Remove from heat. Add lemon zest, juice, and butter.

Submitted by: CM