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Step 1
Place the butter, sugar, lemon juice and lemon zest (if using) in a small saucepan on medium heat and bring to a gentle simmer. Stir, as the butter is melting, to mix.
Step 2
Let the mix simmer for 1 minute.
Step 3
Mix the cornflour and water to a smooth paste, and very slowly drizzle this into the lemon and sugar mix, stirring constantly, until the mixture has thickened.
Step 4
Take it off the heat and stir the condensed milk in. That's it.
Step 5
Transfer to a sterilised jar, bring to room temperature, then store in the fridge for up to a week.