Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to make 450 g (1 lb) :-

1 large unwaxed lemon - rind and juice

50 g (2 oz) butter

175 g (6 oz) castor sugar

3 egg yolks - free range

1 large free range egg


Put the rind and juice of the lemon into a Pyrex jug with the butter and castor sugar.

Cover with a saucer and place in the simmering oven for about half an hour, or until the butter has melted and the sugar dissolved.

Remove and stir well. Add the egg yolks and whole egg, and whisk immediately with an electric whisk for 1 minute.

Cover and return to the simmering oven for an hour or so, until the mixture thickens.

Once thickened, stir well before pouring into a sterilised jam jar.

Store in the fridge for up to 1 month.