170g castor sugar
Grated zest and juice of 2 lemons
3 eggs lightly beaten
Place the sugar, butter, zest and strained lemon juice into a heavy based saucepan.
Cook slowly until the sugar is dissolved and the butter melted.
Sieve the eggs and add to the saucepan and stir well until the mixture is thick, cool, cover and store in clean jars in the fridge.