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

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 and 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 and cover with lemon buttercream icing.
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.