Sometimes we get too many eggs to eat. We can’t hatch them all. This is one way to use them up.
8 oz caster sugar
4 oz unsalted butter
First. Grate off the rind from the lemons, yellow only not the white and squeeze out the juice. Pop them in the microwave for about 20 second to get more juice out.
Whisk the eggs.
Melt the butter with the sugar and lemon juice and zest in the microwave. When the sugar has melted and it’s all frothy it is done.
You must let the mixture cool for about 3-4 mins then pour the eggs through a sieve into the sweet, lemony, buttery loveliness.
Next you have to set the power on the microwave to medium and warm the mixture for 30 seconds then beat it then heat it, then beat it. Repeat the process until it coats the back of a wooden spoon. You will be able to make a rounded spoonful when it is ready and it is opaque.
Pour it or spoon it into sterilised jars, cover and cool.
It will keep in the fridge for about 3 weeks. It is great on toast, fresh bread with cream cheese, croissants, crumpets, in a Victoria sandwich, in cup cakes and between two meringues with whipped cream. Maybe even with some ice cream.