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• In a large pot bring about 1 1/2 inches of water to a simmer
• In a stainless steel mixing bowl, whisk together egg yolks and sugar until light buttery yellow
• Add lemon zest and juice
• Place a wooden spoon into the pot of simmering water and place the bowl with the lemon mixture over the pot
• Whisking constantly, cook over simmering water until the mixture thickens (the white foam will disappear and the whisk will begin leaving a trail behind it, just like with whipped cream - maybe 10 minutes)
• Remove from the heat and strain througha sieve into glass or ceramic
• Cover with plastic wrap and refrigerate until cool.
• Serve with Lemon Bundt Cake or Lemon Scones, or toast or anything you like
  
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