1/2 cup of real butter
1¼ cup white sugar
2 lemons, rind & juice up to 1/2 cup
4 well beaten eggs
pinch of salt
1 TBSP dried lavender flowers or 3 TBSP fresh
Use a double boiler; bring water underneath to a boil then lower to simmer.
Place butter & sugar first in the top pot to melt together, and then add the rest of the ingredients.
Whisk gently until smooth and thickened.
Pour through a sieve over a heat proof bowl then spoon into two clean jam jars and cool. Keep refrigerated…about a week if you are lucky!