Get all your ingredients measured and ready before beginning. Slice butter into 1 Tablespoon chunks, and keep in refrigerator until ready to use. Zest and juice your lemons. You'll need 1/4 cup zest, and 1/3 cup juice. Depending on the size of your lemons, this can be anywhere from 2-4 lemons needed.

In a small saucepan with a double boiler, heat one inch of water to boiling. In the double boiler (or a metal bowl to go over the saucepan of water) whisk together the egg yolks and sugar.

Measure out 1/3 cup lemon juice (discard any remaining juice or save for another use) and add juice and 1/4 cup lemon zest to sugar mixture. Continue whisking over heat for about 8-9 minutes. It will begin to thicken slightly.

Remove from heat. Add butter, one tablespoon at a time, whisking until melted and smooth. Once all butter has been added, pour into a bowl, cover, and refrigerate until thickened and cooled. Mine took about 2 hours to chill. Store for up to two weeks in the refrigerator. ENJOY.