|lemons — juice only|
|2||eggs — whole|
|50 g||butter — cold, cut into cubes|
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.