Lemon Spread

Ingredients

2 lemons
100g butter, cut into little pieces
1 ½ cups Chelsea LoGiCane™ Low GI Sugar
4 eggs

Method

Using a fine grater or lemon zester, grate the lemon rind
avoiding the bitter white pith. Squeeze the lemon juice and strain to remove pips.
Beat eggs a little with a fork to combine.
Put all ingredients into a heavy-based saucepan, cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins). Don’t let it boil or it may separate.
Spoon into sterilised jars, store in refrigerator once cool.
Keeps for up to 2 months. Lemon Spread is perfect spread on toast, scones and muffins or try one of the baking uses below.
Makes 2 cups.

BAKING USES:
Lemon Cupcakes: Cut a small cone shape out of the top of a cupcake. Fill with Lemon Spread, dust with Chelsea icing sugar.
Lemon Louise Cake: Use Lemon Spread instead of jam for a twist on your favourite recipe.
Lemon Tarts: Fill mini pastry cases with Lemon Spread, top with fresh berries, candied lemon slices, or decorate with whipped cream.
Lemon Sponge: Sandwich two sponge cakes with Lemon Spread, dust with Chelsea icing sugar.