125g butter, chopped
3/4 cup caster sugar
Finely grated rind of two lemons
Juice of 2 lemons (about 1/2 or 2/3 cup juice)
Makes approx. 4 cups
Fill the jars with boiling water to sterilise, then allow to dry.
Whisk the eggs until well combined then whisk in the lemon rind and juice.
Meanwhile, combine butter and sugar in a microwave-safe bowl and microwave on high for 2 minutes and stir well.
Stir the lemon & egg mixture into the hot butter mixture and combine well.
Microwave for 4 minutes until thick, whisking well at 1 minute intervals (try not to let it boil or you can end up with lemon scrambled eggs).
Strain if you get any egg lumps then pour into the jars and refrigerate.
Keeps about 2 weeks