Ingredients
- 20 tbsp butter
- 6 juice and zest of 5 to 6 organic lemons (you need 3/4 cup juice)
- 5 large eggs
- 11/4 cup superfine sugar
Directions
Put the butter into a large heatproof bowl over a pan of barely simmering water and melt. Meanwhile, put the juice, zest, eggs, and sugar into a bowl and, using a whisk, beat together thoroughly.
Strain this mixture through a sieve into the butter and whisk over the heat for 30 to 35 minutes, or until thick enough to just coat the back of a spoon (it should have the consistency of a runny white sauce).
Pour, while warm, into warm sterilized jars, then seal and store in the fridge for up to a month. Once opened, use within a week.
Recipe from Jam, Jelly & Relish: Simple Preserves, Pickles & Chutney & Creative Ways to Cook with Them by Ghillie James/Kyle Books 2010.
