Ingredients
1 cup sugar
2 TBSP corn starch
1 TBSP lemon zest
6 TBSP fresh lemon juice
6 TBSP water
6 egg yolks - lightly beaten
1/2 cup butter
Directions
1. Stir together sugar and corn starch in medium sauce pan
2. Stir in lemon juice, lemon zest and water
3. Cook over medium heat until thick and bubble - stirring constantly
4. Whisk half of the lemon mix into the beaten egg yolks slowly in a medium bowl
5. Slowly add the egg mixture back into the sauce pan and continue cooking, stirring constantly until it boils - cook for another 2 minutes
6. Remove from heat and stir in butter until it is melted
7. Place in bowl, cover with plastic wrap and chill in fridge for one hour
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