Description
Makes approx. 750 ml (24 oz or 3 cups)
Ingredients
- 6 oz butter (3/4 cup or 170g)
- 1 Lb brown sugar (2 1/4 cups or 450g)
- 4 lemons (zest and juice)
- 4 whole eggs, beaten
Instructions
- Zest the lemons, then juice them, retaining both the zest and the juice.
- Mix together the butter, sugar, zest and juice in a double boiler until the sugar has melted.
- Temper the eggs by slowly whisking in a tablespoon at a time of the hot mixture until you’ve added about 5 tablespoons, then slowly pour the egg mixture into the saucepan, whisking as you go.
- Cook over gentle heat, stirring constantly, until the mixture is thick (about 5 minutes). Remove from heat and let cool until no longer steaming.
- Pour into sterilised jam or Kilner jars and keep refrigerated. Use within 1-2 months.
Notes
1. If you (like me) don’t have a proper double-boiler (bain-marie), don’t fret. Just put about 2 inches of boiling water in a large saucepan over medium heat, and then put a smaller saucepan into it, so the smaller pan is being heated by the water boiling under it.
2. Try doubling the recipe and giving some away. It makes a great gift, especially in winter months (think Xmas) when a jar of golden sunshine is very welcome.
3. If you’re making this for a gift, you might like to strain it before letting it cool. This will remove any bits of cooked egg (white flecks) that inevitably turn up, despite your best tempering efforts. I skip this for several reasons. One, I’m too lazy. Two, I think the flecks prove it was homemade and three, straining it also removes the zest, which I think is fantastic left in.
4. You can make this recipe with just about any citrus fruit. Lime (6 limes) and grapefruit (1 and think pink!) work especially well, but I am keen to try kumquat!