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In small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks and lemon juice.
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.
Stir in lemon zest and butter. Cool to room temperature, without stirring.