Lemon Butter

2 eggs
250 g white sugar
125 g butter
Juice of 3 lemons
Zest of 2 lemons

Beat the eggs with the sugar in a saucepan (to make a creamy rather than stiff consistency). Add the butter, lemon juice and zest.

Stir over a medium heat until it thickens, like honey.

Cook for another 2-4 minutes, do not boil.

Cool and bottle.
This recipe makes approximately 400g of Lemon Butter.