Sort ingredients
jeremyg
QR Code
Listen
Pdf
Rub the lemon zest with the sugar between your fingers to allow the sugar to absorb the essential oils from the zest
Add the 2 eggs and lemon juice and whisk until well combined
Pour the mixture into a small saucepan and cook over very low heat, stirring continuously, until thickened
Remove from heat and let cool for 5 minutes
Add the 75g of room temperature butter and whisk with a hand blender until light and fluffy
Transfer to a glass jar and refrigerate for at least 1 hour before serving