2 dessertspoon butter
1 cup caster sugar
3/4 cup lemon juice
Melt butter, sugar and lemon juice gently until all sugar is dissolved. Remove from heat and allow to cool for 5 minutes. Beat eggs in a different bowl and pour them into the lemon mixture, stirring as you go.
Return to the heat and stir constantly until it thickens. Be careful with the heat to ensure the mix cooks slowly - you don't want the eggs to curdle. Remove from heat when mix is smooth and creamy.
Put into warm sterilised jars and seal. Store in the fridge for up to two months.
Makes approx. 2 cups.
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