2 egg yolks
1 cup granulated sugar
2/3 cup lemon juice
zest of 1 lemon (1 tablespoon)
2 tablespoons butter
Add all the ingredients to the bowl of a stand mixer except the butter. Mix until well combined.
Pour into a small saucepan on the stove on medium to low heat. Stir constantly for about 10 minutes.
Once the mixture has thickened and coats the back of a spoon turn off the heat and add in the butter.
Place a plastic wrap over it to keep it from forming a skin over the top. Refrigerate until ready to use.
Try really hard not to eat it all with a spoon!
Use it in the delicious Blueberry Lemon Icebox Cake.