Ingredients

• 1/2 cup lemon juice and finely grated rind of 2 lemons
• 100g unsalted butter
• 3/4 cup sugar
• 3 eggs, lightly whisked

Method

Combine the lemon juice, rind, butter and sugar in a small saucepan and stir over a gentle heat to dissolve sugar. Add the eggs and continue to cook over a gentle heat stirring constantly until the mixture reaches the boil and thickens. Pour mixture into a hot sterilised jar, cover and refrigerate.