Blend the juice, zest, sugar and eggs on a medium speed for 1 minute so that the sugar dissolves.
2 large juicy organic lemons, 3 large eggs, 150 g golden caster sugar
Turn up to the highest setting and blend for five minutes. Check the consistency and if it’s thickened and custard like, start adding the butter. If not blend for another minute and check again. It could take anywhere between five and seven minutes.
75 g unsalted butter
Turn the speed down to medium and blend for a minute whilst you add the butter. Drop the butter through the top opening, one piece at a time, waiting for each piece to melt and blend in before adding the next.
Pour into clean hot sterilised jars. Cover with waxed paper discs, seal and leave to cool. The mixture will thicken as it cools.
Label and store in a cool dark place for up to a month. Refrigerate and eat within a week once opened.
Traditional Method
Melt the butter in a medium sized saucepan over low heat .
75 g unsalted butter
Add the sugar and grate in the lemon zest. Squeeze in the juice and stir until the sugar has dissolved.
2 large juicy organic lemons, 150 g golden caster sugar
Whisk in the eggs one by one and continue to cook over a low heat. Be careful not to have it too hot or you will end up with scrambled eggs. Stir on and off until the mixture has thickened enough to coat the back of a spoon – about 15 minutes.
3 large eggs
Pour into clean hot sterilised jars. Cover with waxed paper discs, seal and leave to cool. The mixture will thicken as it cools.
Label and store in a cool dark place for up to a month. Refrigerate and eat within a week once opened.
Notes
Use 3 small lemons if you can't get large ones.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.