Delicious not only on scones, but great on Greek yoghurt for breakfast…
INGREDIENTS
-
6 lemons zest and juice
-
120g unsalted butter
-
450g caster sugar
-
6 eggs
INSTRUCTIONS
-
Mix all ingredients in a large heat proof mixing bowl (Glass) and place above a pot of boiling water on a low heat and whisk until butter is melted.
-
Whisk every 5 minutes and cook for 20 minutes until thick.
-
Pour into warm jars and seal. Once cool place in refrigerator.