This recipe isn't difficult at all but is incredibly yummy! SO worth your time! I'm planning on using it as a filling for lemonade cupcakes this week but it'd be tasty on toast too!
6 egg yolks
1 cup sugar
1/2 freshly squeezed lemon juice
1 tsp lemon zest
1 stick butter, cubed
Combine egg yolks and sugar in saucepan over medium heat. Stir until combined. Add lemon juice and zest. Stir constantly until mixture coats the back of a wooden spoon. Add butter and stir until melted. Pour into container and put plastic wrap over the top, to prevent a "skin" from forming. Chill until ready to use. Will last 2 weeks in refrigerator. Unless, like me, you adore all things lemon......especially this time of year!
Enjoy! :- )
