Juice the lemons until you get 2 tablespoons worth of lemon juice. Make sure to remove any bits or seeds from the lemon juice.

Separate the yokes from the white of the eggs using the egg yoke separator or by hand.

Then, in the metal mixing bowl whisk the yolks and lemon juice together until the mixture doubles in size.

Get a pot and fill it with an inch of water. Set the stove to high heat and let the water boil. Turn the stove down to a medium heat.

Melt 1 stick of butter all the way without burning. I used the microwave melt butter setting, but you can do it on the stove too.

Have the butter ready next to the stove.

Add the metal bowl on top of the pot with boiling water.

Slowly add the melted butter into the egg yolks and lemon mixture whisking the entire time to prevent the eggs from scrambling.

Remove from heat and whisk in the cayenne pepper and salt.