Sunday, December 21, 2014


Makes one little jar of luscious delicious English cream

3 lemons
120g sugar
50g butter
2 tbls corn starch
2 eggs
2 egg yolks

Mix the zest from 3 lemons with the juice from 2 lemons. In a saucepan over medium heat combine the lemon zest/juice with sugar and butter. Bring just to a boil.

Mix corn starch with the juice from the third lemon and add to the warm liquid.
Stir in eggs and egg yolks.

Cook again over medium heat, stirring constantly, until mixture thickens.

Pour into glass jar and store in fridge.