3 egg yolks (NO WHITES)
1 Cup butter
3 Tablespoons lemon juice
Thouroughly mix lemon and egg in pan, (smallest pan that will contain all) place on stove top. Cut both sticks of butter in half and add to pan. Turn heat to medium and begin to stir, continue stirring until butter melts and sauce thickens.
Not stirring constantly will give you lemon scrambled eggs.