Prep 5 mins
Cook 5 mins
From THE BREAD OF LIFE by Episcopal Church Women; original source credited as ALL SAINTS' COOKBOOK, from All Saints' Episcopal Church in Morristown, Tennessee.
- 1⁄4 cup butter
- 1 cup sour cream
- 2 tablespoons lemon juice (use less if using real lemon)
- 4 large egg yolks
- Melt butter in saucepan over low heat.
- Whisk in sour cream and lemon juice.
- Whisk in egg yolks.
- Beat constantly for five minutes, until thickened enough to coat a spoon.