From THE BREAD OF LIFE by Episcopal Church Women; original source credited as ALL SAINTS' COOKBOOK, from All Saints' Episcopal Church in Morristown, Tennessee.

Ingredients

butter↗1⁄4 cup
sour cream↗1 cup
lemon juice↗2 tablespoons
use less if using real lemon
large egg yolks↗4

Step-by-step instructions

1
Melt butter in saucepan over low heat.
2
Whisk in sour cream and lemon juice.
3
Whisk in egg yolks.
4
Beat constantly for five minutes, until thickened enough to coat a spoon.

Source: food.com

Original recipe ↗

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