Place the butter into a large glass bowl over a bain-marie at a medium to low temperature

Leave to melt while you crack the eggs into a jug

Lightly beat then add the fructose, zest and juice

Whisk to combine and gradually pour into the melted butter while you stir with a wooden spoon

Continue stirring until thick then remove from the heat

Pour into a sterilized glass jar and seal once cooled

Refrigerate and use as needed