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ingredients
Butter
100 g
Sugar
350 g
Lemon Zest
2 tsp, organic
Lemon Juice
7, sieved
Eggs
4, very fresh
Cointreau
40 ml
Preparation
Melt the butter in a bain marie along with the sugar, lemon zest and the lemon juice.
Beat the eggs and add them gradually to the mixture until it takes on a creamy consistency.
Stir in the Cointreau.
Pour the mixture into sterilised jars, close tightly and store in a cool, dark place.
