Use this recipe to make our Rose-Petal Wedding Cake.
Whisk together egg yolks, lemon zest and juice, eggs, and sugar in a large heavy saucepan over medium-low heat. Cook, stirring continuously with a wooden spoon, until mixture thickens, 12 to 15 minutes. Remove from heat; stir in butter, 1 piece at a time. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly on surface; refrigerate until chilled, up to 1 day.