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10 minutes
13 minutes
23 minutes
- 100g unsalted butter, chopped
- 322.50 gm caster sugar
- 20.00 ml finely grated lemon rind
- 86.63 gm lemon juice
- 2 eggs, lightly beaten
- In a heatproof bowl, combine butter, sugar, lemon rind, and lemon juice. Set the bowl over a saucepan of simmering water, ensuring it doesn't touch the water. Stir constantly with a wooden spoon for 5 minutes until sugar dissolves. Remove from heat, whisk in eggs, and heat again.
- Stirring constantly with a wooden spoon, cook for 8 minutes until mixture thickens and coats the back of the spoon. Remove from heat and let it cool for 5 minutes. Strain into hot, sterilized jars, seal with lids, and refrigerate for up to 1 month.
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