|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
- medium saucepan
- zester or grater
- whisk or wooden spoon
- sterilised jars
- 4 large lemons
- 200 g unsalted butter
- 350 g sugar
- 6 eggs
|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.