Ingredients

1 cup sugar

2 Tablespoon cornstarch

1 Tablespoon lemon zest

6 Tablespoon fresh lemon juice

6 Tablespoon water

6 egg yolks, lightly beaten

½ cup butter, cut up

Directions

Stir together sugar, cornstarch, zest, lemon juice, and water in a medium saucepan.  Cook and stir over medium heat until thickened and bubbly. Whisk half the lemon mixture into the beaten egg yolks, then add entire mixture back to the saucepan.  Cook and stir until it comes to a gentle boil, then cook and stir for 2 minutes more. Remove from heat and stir in butter until melted and combined.  Transfer to a jar or bowl, cover with plastic wrap and chill for at least an hour before using.  (Will keep for 2 weeks in the refrigerator).