- 100 g butter
- 350 g sugar
- 2 tsp organic lemon zest
- 7 lemons, juiced, juice reserved
- 4 fresh eggs
- 40 ml Cointreau
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt the butter in a bain marie along with the sugar, lemon zest and lemon juice.
Beat the eggs and add them gradually to the mixture until it takes on a creamy consistency. Stir in the Cointreau.
Pour the mixture into sterilised jars, close tightly and store in a cool, dark place.