Combine egg and salt. Cook over medium heat, stirring constantly. When it starts to get hot, gradually add lemon juice, stirring constantly with whisk.
Remove from heat and add 1/2 cup butter, 2 tbsp at a time, blending well after each addition.
Pour into a mixing bowl and on high speed of mixer, add the rest of the butter, 2 tbsp at a time. Stir in lemon zest.
Originally Submitted
3/6/2009
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