When I first started dreaming of living in France I naturally wanted the French longere with roses growing around the door and chickens pecking in the garden. Luckily for us the length of time I’ve been dreaming has meant my hobby of searching French websites, finding properties and fantasy decorating (hey, if blokes can play fantasy football…) has led me to really evaluate that dream. Chickens = muck. Mmmm; do I want that?
Whilst I consider how good the dream would be there is always this recipe to help with the ‘what to do with all the eggs’ dilemma. It uses them up fast and is so tasty that people will never know it’s such an easy recipe and it’s perfect for your Easter Sunday breakfast.
Ingredients and Method
175g butter, 4 eggs, 2 egg yolks, 275g caster sugar, grated rind and juice of 4 lemons.
- Melt the butter on high heat in a microwave for 4 minutes in a large bowl.
- As you are doing this beat the eggs and yolks together. Pour in the sugar and lemon juice and rind and stir together.
- Stir the egg mixture into the hot butter.
- Cook the mixture on high heat again for a minute and then stir thoroughly. Repeat this process 6-7 times to thicken.
- Pour the mixture into sterilised jars. Keep refrigerated even prior to opening because of the eggs.