- 4 eggs
- ¾ cup caster sugar
- ¾ cup fresh lemon juice
- 1 Tbsp finely-grated lemon zest
- 125g unsalted butter, diced
1 Combine all the ingredients in a heatproof bowl and set over a saucepan of barely-simmering water. Cook, whisking constantly, until the mixture thickens. Pour into sterilised jars and seal once cold.