Ingredients

The following ingredients have 4 Servings
  • Finely grated zest and juice of 4 large lemons
  • ½ cup (4oz/115g) sugar
  • 2 tablespoons cornflour
  • 1 whole egg and 3 yolks (, mixed (at room temperature))
  • 1/3 cup (6 tablespoons) (2 1/2oz/71g)) butter

Instruction

  • In a medium saucepan, add in the lemon juice, zest and sugar. Bring to a simmer.
  • Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.Whisk well.
  • Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
  • Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
  • Store in the fridge for 2 weeks.