• 2 large juicy lemons
• 4 oz / 110 g unsalted butter, softened

Thinly slice one lemon, and blanch the slices in boiling water for about 30 seconds. Dry, and put to one side. Grate the zest of the other lemon, and squeeze out the juice. Put both on one side. Grease a 2 pt / 1.15l