| | Directions | | Set up pan with water for double boiler. Combine in top bowl, all ingredients except butter. Whisk and stir to mix. Cook over simmering water 8 to 10 minutes until it thickens to bright yellow sauce with the consistency of lightly whipped cream. Remove from heat and stir in butter a few cubes at a time, whisking until butter melts before adding more. Cool to room temperature and transfer to a glass jar. Store in refrigerator up to 2 weeks. This is great with Bootsie's Pound Cake, over gingerbread, or as a cake filling. |
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| Ingredients | | - |  | 3 Eggs |
| - | | 3/4 cup sugar |
| - | | 1/3 cup fresh lemon juice |
| - | | 1 tablespoon lemon zest |
| - | | 6 tablespoons cold butter, cubed |
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