• 4 medium eggs
  • Scant 1 1/4 cups sugar
  • Zest of 3 lemons
  • Scant 1 cup lemon juice
  • 2 2/3 sticks butter, at room temperature


  1. In a medium-sized saucepan, whisk together eggs and sugar, then stir in lemon juice and zest.
  2. Place saucepan over a low flame, and constantly stir mixture until it thickens and coats the back of a spoon.
  3. Remove from heat and let mixture cool to just warm, then strain through a mesh sieve into a medium bowl.
  4. Gradually add in the butter one piece at a time, whisking until thoroughly combined.
  5. Store covered in the refrigerator at least 2 hours.