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Export 4 ingredients for grocery delivery
Step 1
In a medium saucepan, add in the lemon juice, zest and sugar. Bring to a simmer.
Step 2
Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.Whisk well.
Step 3
Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
Step 4
Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
Step 5
Store in the fridge for 2 weeks.
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