ZEST OF TWO
LEMONS
1 CUP SUGAR
1 TBS CORN
STARCH
1 CUP FRESH
LEMON JUICE
5 LARGE EGGS
1 STICK
BUTTER, SLICED INTO CHUNKS
IN A HEAVY 2
QT SAUCEPAN, WHISK TOGETHER SUGAR AND CORN STARCH. WHISK THE EGGS UNTIL WELL
BLENDED, ADD LEMON JUICE AND EGGS TO THE SUGAR MIXTURE. COOK ON MEDIUM LOW HEAT
WHISKING CONTINUALLY UNTIL THE MIXTURE JUST STARTS TO THICKEN. WHISK IN THE
BUTTER AND LEMON ZEST AND COOK UNTIL THICK. TRANSFER TO A BOWL AND COVER WITH
PLASTIC WRAP AS IT COOLS. MAKES A GREAT TOPPING FOR CHEESE CAKE OR FILLING
BETWEEN CAKE LAYERS. MAKES ABOUT 2-1/2 CUPS.
