![]() Remove from heat and stir in the cubed butter until it’s completely mixed in.Turn heat back on to low and cook, whisking, until mixture has thickened, about 5 minutes. Pour egg mixture into the pan on the stove while whisking to prevent curdling.Slowly scoop a about ½ cup into the eggs while whisking. In a small nonreactive saucepan, heat lemon zest, juice, sugar and salt over medium heat until sugar is dissolved.Whisk eggs and egg yolks very well in a bowl. ![]() Top with berries or whipped cream (optional).
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