Some things are so good you have to resist making them too often because you'd just eat too much of them. This is perfectly tangy, balanced by sweet. This recipe makes one jam jar full.
Ingredients
50g butter
100g caster sugar
2 eggs
zest and juice of two unwaxed lemons
100g caster sugar
2 eggs
zest and juice of two unwaxed lemons
Method
In a bowl over a pan of boiling water (not touching the water) heat the butter, sugar and zest and juice of the lemons until the butter is melted.
In a bowl over a pan of boiling water (not touching the water) heat the butter, sugar and zest and juice of the lemons until the butter is melted.
In a separate bowl beat the eggs till they are uniform in colour, but not airy.
Add the eggs to the heated mixture and stir gently till it sets like a sticky custard. This takes about 10 minutes.
Now transfer it into a clean and heated jar and refrigerate.
Ideally you should use sterilised jars, but seeing as it's all gone within a week I don't see the point for this recipe.
It's delicious as a cake filling, on ice cream or simply on toast.
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