Recipe Submitted by : Decorate with Sprinkles [ Click for more such wonderful recipe from Decorate with Sprinkles]

Duration 10-15 Minutes

Serve 2


Juice and zest of 2 large lemons
2 medium eggs
175g caster sugar
110g soft butter
1 teaspoon of cornflour
Makes 2 medium sized jars


  • In a bowl cream the butter and sugar as though you were making a cake.
  • Add the eggs and cornflour and mix thoroughly.
  • The mixture will probably curdle but this doesn’t matter as it cooks out later.
  • Add the lemon zest and juice, again mixing thoroughly.
  • Pour into a saucepan and heat gently, stirring all the time.
  • Don’t be tempted to leave it. At first the mixture will thin, after 2 or 3 minutes it’ll begin to thicken.
  • Keep stirring for another minute or so and then remove from the heat.
  • Pour into a heat proof jug. Then pour into warmed and sterilised jars, cover and leave to cool.
  • Cover with a waxed disc and seal with a lid. Will keep in a cool dark place for a few weeks.
  • Once opened store in the fridge.
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