- Finely grated zest of 4 unwaxed lemons
- 225ml lemon juice
- 125g unsalted butter, cut into cubes
- 350g caster sugar
- 4 large eggs, lightly beaten
Wash and rinse two jam jars and put in the oven at 140C/120C Fan/Gas 1 for 15 minutes.
Put the lemon zest and juice in a bowl with the butter, sugar and eggs. Stand the bowl over a pan of simmering water and stir continuously for about 20 minutes or until the mixture thickens enough to coat the back of a spoon.
Put in the sterilised jam jars and cover. When cold, store in the fridge.