- Ingredients:
- 4 large lemons zested and juiced
- 115g caster sugar
- 2 tablespoons cornflour
- 71g butter
- Method:
- Place the lemon juice, zest and sugar into a medium sized saucepan and let simmer. Use a small amount of the hot lemon juice and mix it in to the cornflour before adding it back into the saucepan.
- Reduce the heat and add the whole egg and egg yolks along with the butter. Cook for around 3 minutes or until the mixture is thick. Whisk well.
- Pass the mixture through a sieve (this is done to remove any lumps such as cooked egg or zest). Pour into a clean bowl and cover it with buttered cling film. Set aside to cool.