Makes approx. 2 cups
- 4 lemons
- 4 eggs
- 4 egg yolks
- 1¼ cups castor sugar
- 200g butter
Zest the lemons, then juice them.
Beat the eggs, yolks and sugar together until the sugar has dissolved.
Add the butter, juice and zest, and heat gently over a low heat, stirring constantly, until the mixture is thick and creamy.
Pour into sterlized jars and store in the fridge for up to two weeks, if it lasts that long!
Recipe: Ann Musto