Place the following ingredients into glass heatproof bowl/jug:
250g caster sugar
250g butter, cut into 1cm cubes
juice of 3 bush lemons (approx 200mls)
Cook on High for 3 mintues, stir and repeat process twice or until butter has melted
Whisk in 4 beaten eggs
Cook on High for 2 minutes, without stirring or opening m/w door
Whisk well then allow to stand for 1 minute
Cook on High for 1 minute then whisk again
Pour into sterile glass jars
Store in fridge for up to 3 weeks
Yields approximately 4 cups
