4 large eggs
2 cups white sugar
3/4 Cup lemon juice (fresh)
1 tbsp lemon zest
- Cut the butter into cubes (1 cm or so is best). If you have no scales 180g is close to 2/3 of a 250g block, these usually have 50g markers on them to help visual cutting
- Put the butter into a heatable bowl with the sugar. The bowl should be glass or metal for preference as it will be used to double boil.
- Zest 2 lemons, add to the bowl.
- Cut the lemons and juice. You may need several lemons for this recipe. Do not use preserved lemon juice as it lacks the acidity required.
- Beat the eggs and lemon juice together and add to the bowl.
- Fill a saucepan halfway with hot water and place on medium heat. Put the bowl on top of the saucepan.
- Stir frequently and ensure that until the butter is melted that the sugar dissolves evenly.
- Do not stop stirring continuously once the mixture is liquid otherwise the egg will turn and the mixture will curdle.
- The mixture is ready when it thickly coats the back of the spoon and/or a splash up the bowl will stay in place.
- Pour into glass jars and seal; keep refrigerated after the jars have cooled.
- Tip: Four Brothers Pasta Sauces come in reuseable Mason Jars which are perfect for preserves and spreads. Soak overnight to remove the labels and clean in very hot water before using.