8 tablespoons of unsalted butter
1 cup of white sugar
1 cup of fresh lemon juice
8 large egg yolks
2 tablespoons of grated lemon peel
Mix all of the ingredients, except the lemon peel, in a saucepan. Stirring well, cook over a very low heat. Do not let the mixture boil or the eggs will curdle and be ruined. Cook until a creamy consistency is reached. Pour into a small desert bowl and garnish with the lemon peel. Allow to and then serve.
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