· 200g caster sugar
3 eggs
250 ml fresh lemon juice
100g unsalted butter, melted
Zest of a lemon or two
(optional)
Pour boiling water into glass jars to
sterilise them.
In a microwave bowl, whisk together the melted
butter, caster sugar and eggs until smooth. Stir in lemon juice.
Cook in the microwave for one minute
intervals, stirring after each minute until the mixture is thick enough to coat
the back of a metal spoon.
Remove from the microwave, and pour into small
sterilised jam jars. Store for up to three weeks in the fridge.
