Ingredients
An equal number of lemons and eggs; sugar; piece of butter the size of a walnut.
Other equipment needed
Double boiler or enamel pudding basin which will sit on a saucepan above the water; grater; juice squeezer; metal spoon; jars for storage.
Method
1. Grate the zest from the lemons and put in top of double boiler.
2. Squeeze lemon juice and place in top of double boiler. Pay attention: don't turn the heat on under the double boiler yet.
3. Gently add sufficient sugar to be absorbed by the juice.
4. Add whisked eggs and stir gently to mix.
5. Now: bring the water in the bottom of the double boiler to the boil.
6. Stir mixture gently but continuously until it coats the back of a metal spoon.
7. Turn off the stove and stir in the knob of butter. **NOTE** Don’t think adding more butter makes it better: it loses its tartness if you add too much.
8. Put into jars and treat as you would jams or jellies.


