Lemon Sauce

1. 1

   ["Using a zester, a potato peeler or a sharp paring knife, remove the yellow peel (this is called the ""zest"") from a lemon and mince.", "Heat over medium-high heat, stirring until mixture boils to a clear consistency and sauce thickens.", "Remove from heat. Whisk a small amount of the hot mixture into the egg yolks. Return yolk mixture to saucepan.", "Cook, stirring constantly for about 2 minutes.", "Remove from heat. Add lemon zest, juice, and butter.", "Or, using a fine grater, remove the yellow portion, leaving behind the white ""pith"" which is bitter).", "Once the peel is grated or minced, measure out 1 1/2 teaspoons.", "Squeeze the lemon and measure out 3 tablespoons of juice. Set aside.", "Separate egg yolks from whites.", "Beat egg yolks lightly and set aside.", "In a separate bowl, blend together the sugar, cornstarch, and salt.", "Measure water into a saucepan. Gradually stir the sugar mixture into the water."]

* Per serving · 4 servings · Values may vary.

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