3 lemons
3/4 c. sugar
1/4 c. cornstarch
2 1/2 c. milk
3 egg yolks
Salt
2 tbsp. butter

Use a paring knife or vegetable peeler to remove the yellow zest in strips from 2 of the lemons. Squeeze 1/2 cup juice from the lemons. In a medium saucepan, combine sugar and cornstarch. Stir in milk until smooth. Add zest to the pan. Stir in yolks and 1/8 teaspoon salt. Bring to a boil over medium heat, stirring constantly. Boil, stirring, 1 minute. Remove from heat. Add juice and the butter. Pour through a sieve. Discard zest. Chill until ready. 4 servings.