Ingredients

• 3 oz butter
• 2 lemons
•   sugar
• 2 eggs

Method

1. Heat the butter in the top of a double boiler, together with the thinly pared rind of 1 lemon.
2. When it has melted, stir in the sugar and the strained juice of 2 lemons and heat gently, stirring until the sugar has dissolved. Remove from the hot water.
3. Beat the eggs in a bowl, gradually whisk in the butter, sugar and lemon juice mixture and then strain into the top of the double boiler.
4. Stir over a moderate heat until the mixture thickens to a cream.
5. Pour into a clean heated jar, and allow to cool before covering.

Notes