A quick and delicious spread for lemon lovers. Tasty on scones, pancakes, in crepes, etc… Wonderful when combined with some fresh blueberries.
4 egg yolks
2/3 cup of sugar
80mL fresh lemon juice
zest of one lemon
pinch of salt
6 tbsp unsalted, softened butter
Mix all the ingredients but the butter in a pan. Heat slowly but steadily (can be over a double boiler) and whisk vigorously, so the egg yolks do not cook. Heat like this for 10-15 minutes, until the mixture is thickened and cooked.
Whisk in the butter cut into chunks. Store in a jar in the fridge.