Lemon cheese

Ingredients

55g butter

225g granulated sugar

Two eggs (free-range will give you the vibrant colour)

Grated rind and juice of two unwaxed lemons

Method

1. Melt butter in a double saucepan or a basin standing over a saucepan of gently simmering water. Add sugar, eggs and lemon juice and rind

2. Cook gently without boiling until the cheese thickens sufficiently to coat the back of a spoon. (It is very important to cook gently because if overheated the mixture may curdle and separate)

3. Pour into clean, dry and warm jars and cover as for jam.

4. Store in the fridge or give to friends and family

Top tips

In a glass, layer crushed meringues and whipped cream with the lemon cheese swirled through it as a quick dessert

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