DIRECTIONS:

Whisk together eggs, egg yolk, and sugar in the top of a double boiler. Stir together melted butter, lemon zest, and lemon juice. Add to egg and sugar mixture. Stir well. Cook in top of double boiler over medium heat about 20-25 minutes or until mixture thickens. It should be as thick as heavy cream sauce. To test, let drop from spoon. It will not run off, but slowly leave the spoon in a thick stream. Pour into a glass jar. The sauce will thicken as it cools. It will keep about 2 weeks in the refrigerator.

*Cook low, 20 minutes or less. Watch for separation of butter; turn off immediately.