Instructions

1. Melt the butter in a microwaveable bowl, if it gets too hot, let it cool slightly because you don't want it to cook the eggs when you put them in. 
2. Add the juice, zest and sugar.
3. Crack the eggs into a separate bowl and give them a little whisk. It's good to make a habit of cracking the eggs in something different first so if you get a bad egg it (like Veruka Salt) doesn't ruin the rest of your ingredients, and so you don't end up with shell in your mixture. Now it's time to combine the lot and give it a really good whisk.
4. Pop the bowl in the microwave for a minute, take it out and whisk nice and hard, put it back in for another minute, take it out and whisk again. Check if the mixture is thick enough by dipping in a spoon and seeing if it coats the back evenly. If it doesn't then pop it back in for 30 seconds at a time, repeating the whisk and cook thing until it thickens enough to coat the spoon. It will get thicker in the fridge too so don't worry too much. it should look nice and creamy like the picture below. 

5. Make a cup of tea while it cools then slather it on anything you can find and munch. Or pop it in fancy little jars - you can get cool ones here - and make them for hostess or teacher gifts. I don't know how long it lasts for, it barely makes a day in our house but refrigerated you would get at least two weeks. And you can freeze it too.