Juice one lemon. Zest three lemons.
In a small saucepan, whisk eggs with sugar and lemon zest.
Place the saucepan over medium heat to thicken, stirring constantly with a wooden spoon. It should have a spreadable consistency. Add the lemon juice, stir a little. Strain it and immediately add the butter gradually, stirring until it completely melts.
Serve in cups and refrigerate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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