Total Time
20mins
Prep 10 mins
Cook 10 mins

This is a tasty spread to add to toast, muffins, scones

Directions

  1. Grate only the yellow parts of the lemons (avoid white part as it is bitter).
  2. Strain the juice.
  3. Beat eggs a little.
  4. Put all ingredients into a double saucepan or put it in a basin and stand in hot water.
  5. Cook slowly until thick and smooth.
  6. Put into hot jars and cover when cold.
  7. Store in refrigerator.
  8. Guaranteed not to last long.

Reviews

(1)
Most Helpful

A great filling for little tartlets or with dessert. Something we learned how to make at primary school in New Zealand because it was failsafe and tasted fantastic.

Missy Wombat December 29, 2002

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