- 180ml (equivalent to 3 large) fresh lemon juice
- 1tbsp. grated lemon zest
- 125g. Butter (softened)
- 175g. Caster sugar
- 3 Eggs
Let’s get started:-
- Add the lemon juice, lemon zest, sugar and butter into a sauce pan; start cooking over medium heat.
- Whisk the eggs and pour into the lemon mixture.
- Continue to cook until it starts bubbling; lower the fire and allow it to cook for another 1-2mins
- Pour into a mason jar and leave to cool.
- Store in the fridge (it should last for 1 week)