In the Majura Kitchen we make this when we have lots of lemons and sell it at our weekly Produce Stall. It’s a great fundraiser because it is so popular – you can never make enough. It keeps for weeks if well sealed and refrigerated after opening.
Season: All year
Serves: 4 cups
Fresh from the garden: eggs, lemons
Recipe source: Adapted from Stephanie Alexander’s Cook’s Companion
chopping boards & non-slip mats
1 medium knife
zester or grater
whisk or wooden spoon
4 large lemons
200 g unsalted butter
350 g sugar
What to do
Set out your equipment and ingredients.
Finely grate zest and juice the lemons.
In a heavy-based saucepan, combine butter, lemon juice, zest and sugar. Stir constantly over heat until the sugar has dissolved.
Lightly whisk the eggs.
Take the saucepan off the heat and whisk the eggs into the butter and lemon mixture.
Cook over low heat, stirring constantly, until the mixture has thickened. Do not allow it to boil or it will curdle.
Pour straight into small, hot, sterilised jars.
How to sterilise jars
Wash and dry the jars and lids.
Put the jars in a cold oven then heat the oven to 150oC.
Once the oven has reached this temperature the jars are sterile and can be remove from the oven and filled with the preserves.