Grate only the yellow part of the lemon. Squeeze the lemons and strain the juice. Melt the butter in the top of a double boiler. Stir in sugar and lemon juice until sugar is dissolved. Add eggs and lemon rind. Place over boiling water and cook, stirring all the time until mixture thickens. Pour into sterilized jars. Store in the refrigerator.
Makes about 4 x 250 ml jars.
Lemon Meringue Pie
200 g sweet shortcrust pastry (I make my own but you could use pre-made pastry from the store)
1/4 cup cornflour3/4 cup water
1 cup sugar3 eggs, separated
2 teaspoons grated lemon rind1 tablespoon butter
1/2 cup lemon juice
1/4 cup caster sugar1/4 teaspoon vanilla essence
On a lightly floured board roll out pastry to 6 mm thickness. Use to line a 20 cm flan ring. Trim off any excess pastry. Bake blind at 190 .C for 20 minutes. Remove baking blind material. Return pastry shell to oven for 1 minute to dry out pastry base. While pastry is cooking make the filling. Return to oven and bake at 190 .C for 10 minutes or until golden.
Blend cornflour, sugar, lemon rind and juice together until smooth. Add water. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in yolks and butter.
Beat egg whites until stiff but not dry. Beat in sugar, 1 tablespoon at a time, until very thick and glossy. Stir in vanilla.
It is time consuming with a lot of processes, but you can't beat homemade lemon meringue pie. Not to sweet and very tangy!