5 egg yolks
1/2 c. sugar
1/4 c. butter
2 lg. lemons, juice and rind

Grate rind, then juice lemons. Combine yolks and sugar in saucepan over medium heat. Add lemon juice and rind. Add butter, small amounts at a time, letting each melt. Stir constantly until thick. Great between cake layers. Can be refrigerated for 1 month.