450 g sugar
4 lemon, juiced (and zest from three)
225 g butter
- Put the butter and sugar in a saucepan,
- Place on stove, and stir until clear.
- Add 4 yolks and 2 whites of eggs, well beaten, juice of four of your lemons and zest of three of the lemons.
- Stir and cook until it has the consistency of honey.
- Wash jars well and heat at a low temperature in the oven.
- When the mixture is cooked, place curd in hot jars.
Biscuit and sweets
Jam and chutney