Instructions
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Finely grate the lemon zest and squeeze out the juice.
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Place the lemon zest, lemon juice, eggs, and sugar into a heatproof bowl. Whisk until combined.
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Set the bowl over a pan of gently simmering water (without the bowl touching the water).
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Stir continuously for 10–15 minutes until thick enough to coat the back of a spoon.
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Remove from the heat and gradually whisk in the butter until smooth and glossy.
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Pour into sterilised jars and allow to cool before refrigerating.
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