– In a small to medium saucepan add ½ butter, ½ sugar, lemon juice and zest. Bring to a light boil over medium low heat, you want it to just start bubbling. – In a second bowl mix ½ sugar and egg yolks. – We are going to temper the eggs.
– Pour all that back into the saucepan. Bring to a light boil again. – Add the remaining ½ butter and stir. – Strain through a fine-mesh strainer. – Cover with plastic wrap and cool in the refrigerator.