This zesty spread tastes amazing with ginger cake, but you could also try it with scones instead of jam.
Serves 1 jar
Preparation Time: 15 minutes
Cooking Time: 10 minutes, plus 24 hours chilling time
195g caster sugar
125g butter, cold and diced
Zest three of the lemons and squeeze the juice from all five. Put the lemon zest and juice, sugar and eggs in a bowl over a saucepan of boiling water.
Cook slowly until the mixture becomes thick and shiny.
Slowly whisk in the butter.
Place in a bowl, cover and cool in the fridge for at least 24 hours.