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  • 1 large lemon
  • 1oz (25g) unsalted butter
  • 1 med-large egg
  • 1/4 lb (100g) castor sugar

You will also need:-

  • Large baloon whisk
  • Large sauce pan
  • large glass or metal bowl to suspend over sauce pan
  • 1 jam jar with lid (VERY CLEAN)
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    Method

    • step 1

      Wash and dry the jam jar and lid.
    • step 2

      Put some water into the sauce pan, about 3cm depth, and bring to the boil.
    • step 3

      Put the bowl on top of the sauce pan. Make sure the bowl does not touch the water.
    • step 4

      Put ALL the ingredients into the bowl and beat with the baloon whisk.
    • step 5

      The butter will melt, the sugar will disolve, the mixture will increase in size and then thicken.
    • step 6

      Pour into the jar and put on the lid. Leave to cool.
    • step 7

      keep in the fridge and use within 2 weeks. YUM!
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    Comments, questions and tips (1)

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    janismorris

    the lemon should be zested and juiced.

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