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Item# WLRECIP-21
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1
In small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks and lemon juice.
2
Cook over medium heat, whisking constantly, until thickened and boiling, about 5 minutes. Boil for one minute; remove from heat. Strain through fine mesh strainer.
3
Stir in lemon zest and butter. Cool to room temperature, without stirring.