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LEMON CHEESE •4 large lemons
•1 lb (450 g) caster sugar
•6 eggs
•4 ozs (112 g) butter
Method:

1.Wash the lemons and remove very thin strips of rind from two of them.
2.Cut in half and squeeze out the juice, removing any pips.
3.Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
4.Continue cooking until the mixture thickens.
5.Remove the rind.
6.Turn into hot clean jars and seal at once.