Makes 1 x 250ml jar.
Rind and juice of 2 Lemons
2 eggs plus 1 yolk
Zest and juice the lemons into a glass bowl. Add sugar, butter, and gin. Make a Bain Marie by putting water in a saucepan, simmering and covering with the glass bowl, stir until the butter is melted.
Beat the eggs and whisky into the mixture.
I CANNOT STRESS ENOUGH (cause I had to throw a batch out), that you need to keep this on a LOW heat (or you get lemony scrambled eggs).
Cook for 15 minutes, until the mixture is glossy, smooth and coats the back of a spoon. Chill.
I've served it here in a teacup with Hot Crossed Buns for a perfect Easter treat!
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