Ingredients:
1 Cup Fresh Lemon Juice
Pulp from 2 Passionfruit
1 1/2 Cups of Sugar
2 Teaspoons of YIAH Lemon Myrtle Flavoured Sugar
4 Free Range Eggs
125g Butter diced
What to do:
In a large saucepan add the eggs and the sugars. Mix together well using a whisk.
Add the lemon juice and rind and then the diced butter. Cook on very low heat stirring
while the butter melts and the sugar dissolves. Continue to stir and keep a close eye on it so
that is remains smooth. Remove from the heat when it thickens and seal in hot sterilised jars.
