Lemon Sauce - lemon large

Method

• 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.