 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening. Ingredients:
4 egg yolks |
2/3 cup caster sugar |
60 g unsalted butter |
2 teaspoons grated lemon zest |
100 ml lemon juice |
1 tablespoon cornflour |
Directions:
1. Method.
2. Whisk egg yolks and sugar until well combined but not frothy.
3. Tip into a heavy-based non-reactive saucepan and add butter,cornflour, zest and juice.
4. Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
5. As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
6. Transfer to sterilised jars and seal.
7. Makes 2 cups.
|
|