Mum’s Lemon Cheese Spread (No Eggs)

This is great for lemon meringue pies, cake filling and as a spread for toast or English muffins.

• Ready In: 20 mins
• Yields: 1 1/4 cups

Ingredients

• 2  tablespoons flour
• 1  cup sugar
• 3  lemons, juice and zest of
• 1⁄4 cup butter (60g)
• 1⁄2 cup water, approximately

Directions

1. Put the lemon juice into a cup measure, then make up to a full cup with water.
2. Put all ingredients into a saucepan and boil (don't just simmer) for 10 minutes, stirring constantly after it boils - must not stir until it has boiled or it will go candied.
3. As Chef Dudo mentioned in her review, it thickens on cooling.