Ingredients

• 4 lemons

• 3/4 cup sugar

• 40g butter

• 3 tsp cornflour

• 2 tbsp water

• 3 eggs

Method

1. Rub sugar lumps all over lemons until the oil from the skin saturates them. Place lumps in a saucepan with sugar, butter and strained lemon juice. Dissolve sugar over low heat and stirring continuously.

2. Mix cornflour with water and add to saucepan, bring to the boil; then remove from heat.

3. Beat eggs in a bowl and slowly pour in hot lemon mixture, continuously beating.

4. Place over simmering water and stir for 8-10 minutes. Pour into hot jars and refrigerate.