Jun 092015
 
Ingredients

60ml lemon juice
2 teaspoons finely grated lemon rind
60g sugar
4 egg yolks
42 grams salted butter

Method

Combine all in double boiler (a metal or glass bowl over a saucepan of water). Heat while whisking constantly until the mixture thickens and coats a spoon.

Pour into sterilised jars. Press a piece of greaseproof paper (or even a beeswax wrap) onto the top of the mixture to prevent a skin forming.

Refrigerate for up to 2 weeks. Freezes well.

Author

Megan Goodman
Donvale

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