Makes: 600g (see Lemon Meringue recipe)

Ingredients:

• 2 ½ level tbsp (60g) cornflour
• 100g caster sugar
• Zest of 3 lemons, finely grated
• Juice of 3 lemons
• Juice of 1 orange + water to 200ml
• 85g butter, cubed
• 1 egg, lightly beaten with yolks below
• 3 egg yolks

Method:

1. In medium saucepan; Mix cornflour, sugar, zest and juices. Heat and stir until bubbling, thick and globs from spoon.
2. Turn off heat. Add butter. Stir until melted.
3. Stir in beaten eggs and yolks. Return to heat and stir until bubbling, thick and globs from spoon.
4. Pour into sterilised jars and keep refrigerated for 3-5 days.