120g Unsalted Butter (Softened)
200g Golden Caster Sugar
60g Light Malt Extract
Juice of 4 large Lemons
3 Eggs

Sterilise your jars: Sterilise the jars by washing in hot soapy water, then warm water to rinse. Pre-heat the oven to 140°C and place the jars on a tray in the oven for 10-15 minutes. Remove and allow to cool.

To make the spread: Beat the butter, sugar and malt extract together until well creamed, then beat in eggs followed by the lemon juice. (Don’t worry if it looks a little ‘scrambled’, it will blend together as you start heating it.) Pour everything into a pan, warm gently on a very low heat, and stir until the mixture thickens. This may take a little while, but please be patient and keep stirring. Keep the heat low and cook until the mixture is thick enough to coat the back of a spoon or leaves a trail when the spoon is lifted. Then spoon into your sterilised jars and once cooled store in the fridge. Use within a few weeks.