Place the sugar in a heatproof bowl. Stir in the lemon juice. Add the eggs and whisk together. Microwave on high for 1 minute. Whisk thoroughly. Place back in the microwave for another minute and repeat once more. Whisk again and cook for another 30 seconds. This means, you’ll have completed 3 1/2 minutes in total. Lastly, whisk in the cubed butter until incorporated and smooth. Pour into sterilised jars and seal. It’s best stored in the refrigerator. Once opened, use with 7 days.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.