Cooking Time: 30 Minutes
- 45 ml butter
- 200 ml (160 g) sugar
- 2 lemons, juice and grated rind
- 3 extra large eggs, beaten
- Melt the butter. Stir in the sugar, lemon juice, rind and beaten eggs.
- Heat the mixture over boiling water and whisk continuously until thickened, ± 8 minutes. Allow to cool slightly, bottle and seal.
- Use as a filling for tartlet cases.