Ingredients:
7 Eggs
8 lemons (rind and juice)
200g Butter
400g caster sugar
Method:
Melt the butter in a pan. Whilst you wait, beat the eggs.
Once the butter has melted add the rest of the ingredients to the pan and whisk together.
Don’t worry if the mixture looks like it's curdling, it should eventually come together. Give it a whisk every few minutes, to avoid it catching on the bottom of the pan.
Heat for around 10 mins until thick and creamy, but avoid boiling.
Carefully pour into warm sterilised jars and seal.
Store in a cool dry place and refrigerate once opened. Should keep for up to one month