- 4 egg yolks
- 1 cup of sugar
- 100 grams butter
- juice of 3 lemons
- zest of 2 lemons
- Beat eggs with sugar and put in a saucepan with butter and lemon juice.
- Stir over low heat until the mixture reaches a thick consistency.
- Add the lemon rind, mix well and allow to cool.
- Store in pre-sterilised jars in the fridge.