Caroll’s Lemon Cheese

Makes about a 1-pound jar.

Put the butter, lemon juice and sugar in a pan and bring to a boil stirring all the time.

Boil rapidly for approximately 3 minutes until the sugar has dissolved.

Take the pan off the heat and plunge into a basin or sink of cold water or leave to cool down slightly before stirring or whisking the beaten eggs into the mixture.

Warning – If the mixture is too hot and you don’t keep stirring when you add the beaten egg the egg will cook/scramble.

Once you’ve added the eggs, return the pan to the heat and cook until bubbling and the mixture is coming away from the sides of the pan slightly.

Be very careful not to burn the bottom during this time – make sure to keep stirring all the time!!

Once it’s thickened and is pulling away from the sides of the pan, then pour into your jar!! And consume!