This is a great, foolproof way of making a spread which usually curdles if you look at it. It is ready literally in minutes. Eat spread on fresh bread or warm toast or use in pies and tarts.
Altered ingredient amounts. The first time I make a recipe I never change nothing before I taste it, and them I make it to my taste - 01 Feb 2011
Love and so easy to make and taste great - 01 Feb 2011
Made this for the first time a couple of weeks ago....followed the recipe to the letter....and ended up with big lumps of cooked egg whites (yes, my eggs were fresh, collected half an hour before from my own hens!) Think depending on the power of your microwave (mine is a 900) the mixture is too hot to add raw eggs to without them scrambling!! Managed to salvage it by putting it through a sieve, but also lost all of the lemon zest, so not a very lemony flavour!! Decided to try again yesterday, but this time I melted the butter previously, then mixed the sugar, eggs, lemon zest and juice together before adding the butter. Cooked for 2 mins, mixed it, cooked again for 2 mins, mixed it again, cooked for 1 min.....and it came out perfect!! - 28 Apr 2013 (Review from Allrecipes UK | Ireland)