Source : Kicthen Corner
2 Large eggs
60 gr caster sugar (add more if you find it sour)
60 gr lemon juice
2 Lemon zest
45 gr Butter (I only use 40gr)
- Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken.
- Add butter and stir for the final shining and silky consistency.
- Set aside to cool before keep in the sterilised bottle. (Best consume within 2 weeks in the Fridge)