Directions
- 1Halve 3 lemons, use a spoon to remove the fruit from the peel, and squeeze into a bowl.
- 2Add sugar, cornflour and eggs to the lemon juice and whisk until mixed.
- 3Pour the mixture into a saucepan, add water and a pinch of salt.
- 4Cook on medium heat, stirring continuously, until thick and syrupy, and coats a spoon.
- 5Remove from heat, keep stirring for 30 seconds, then pour into lemon halves or small glasses.
- 6Chill in the fridge for 4-6 hours.
Ingredients
- 3 large lemons
- 150 g sugar
- 30 g cornflour
- 2 large eggs
- 400 ml water
- 1 pinch salt
Equipment
knifespoonbowlwhiskgratersaucepan
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