4 Lemons ( Juice and zest)
1/2 Cup Sweetener of choice
1/2 Cup Butter
3 Whole eggs
1 Egg yolk
- Grab a medium heatproof bowl and squeeze the lemons, zest the skin, add the sweetener of choice and add the butter. Set the bowl over a pan of gently simmering water. Don’t let the bowl touch the bottom of the pan. Stir the mixture until all the butter has melted.
- Lightly whisk the eggs and egg yolk, then stir into the heated mixture. Stir and cook for around 10 mins until the mixture coats the back of a spoon.
- Remove from the heat and put the mixture into sterilized jars; You can store in the fridge for up to 2 weeks.