- Juice and zest from 4 organic lemons
- 200 g Sweet Nature Cane Sugar
- 100 g soft butter
- 3 eggs
- 1 egg yolk
Place the lemon zest and cane sugar in a bowl, and combine together by rubbing the two together (for best results pulse the zest and cane sugar in a food processor, or with an immersion blender). Add the butter and cream until smooth. Add the eggs and the egg yolk one at a time, mixing well with each addition. Stir in the lemon juice.
Pour the mixture into a double boiler. While stirring constantly, simmer the mixture over a medium heat. Continue simmering until the mixture thickens. Remove the mixture from the stove, transfer to a bowl and refrigerate.
Tip: Use this recipe to make our delicious lemon and blackberry cupcakes!