Got a few lemons left on your tree and not sure what to do with them?
This quick and easy recipe is a versatile way to use up any lemons and is great on top of meringues, cheesecake, sandwiched between two sponge cakes with cream or even spread over the base of a pastry cake and topped with berries for a spectacular dessert.
Ingredients
- 2 eggs
- 250gm white sugar
- 125gm butter
- Juice of 3 lemons
- Zest of 2 lemons
Method
Beat eggs with the sugar in a double saucepan (just whisked not stiff). Add the butter, lemon juice and zest. Stir over a medium heat until it thickens to the consistency of honey.
Cook for another two to three minutes. Do not boil. Place into sterilised jars and seal with the lid or with fowlers cellophane covers damped on the inside with white vinegar (to help with the seal and to sterilise). Store in the fridge.
Do not allow the mixture to boil or cook too quickly as you will end up with a “grainy” texture not a smooth creamy lemony texture.
Also read: Halloween hacks to impress the grandkids
