7/8 cup (173 g) granulated sugar
3/4 cup (1-1/2 sticks) (170 g) unsalted butter
1/2 cup (118 g) freshly squeezed lemon juice
Five egg yolks (90 g)*
1 whole large egg (55 g)

Put the sugar, butter and lemon juice into a heavy-bottomed, stainless steel saucepan. Bring the mixture to a boil and remove from the heat.

In a small mixing bowl, whisk the five egg yolks and whole egg. *Note: the fresher the egg, the brighter the yellow color! Whisk one third of the hot butter-and-lemon mixture into the eggs and pour back into the pan. Cook slowly on low heat, whisking continuously, until the mixture thickens, approximately five minutes. Pour into a bowl, cover and refrigerate for at least one hour.

Recipe by Judith Weinstock