Instructions: Whisk egg yolks and sugar together in a bowl until lightly colored. In a small saucepan heat cream to steaming but do not boil. Slowly pour hot cream into yolk mixture, whisking constantly to prevent yolks from scrambling. Pour mixture back into sauce pan and cook over moderately low heat stirring constantly with a spatula until sauce thickens lightly. Off heat, add sherry and lemon juice, strain immediately into a metal bowl and place the bowl in a larger bowl filled with ice water or refrigerate. Stir occasionally to speed cooling. Store covered in refrigerator up to 5 days.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.