50 g butter
3/4 cup sugar
2 eggs, beaten
1 tsp lemon zest – finely grated
1 cup lemon juice
Melt the butter in a bowl over a pot of boiling water
Stir in the sugar and lemon juice until sugar is dissolved.
Add eggs and lemon rind.
Place over boiling water and cook, stirring all the time until the mixture thickens.
Pour into sterilised jars.
Makes about 2 x 250 ml jars.