1. Mix Group 1 in a saucepan and bring to the boil.
2. Dissolve Group 2 together and add to Group 1 whilst stirring.
3. Add Group 3 when boiling and continue to boil for 2 minutes.
4. Use as a lemon custard filling for small tarts, lemon meringue pies and as a lemon spread for Swiss
5. Other suggested uses as filling for sponge rounds, sponge rolls, lemon tarts, lemon meringue pie (as
above) and lemon buns.