• Set oven to 375 degrees.
• Mix all the ingredients together in a bowl until a smooth.
• Mold into 1”- 1 ½” circles, pat down and place on a cookie sheet.
• Bake in oven for 8-10 minutes. Cool on a wire rack. Gluten Free

• Separate eggs, put whites in a grease free bowl and whisk until doubled in size. Add half the sugar and the cream of terter and keep whisking until combined white and thick. Feed in remaining sugar.
• Put in a piping bag and pipe into greaseproof paper.
• Place in a low oven 230-250 degrees for 50 minutes.
• Meanwhile place the mascarpone, sugar and lime zest and juice into a bowl. combine by hand. Refrigerate to allow flavor to blossom.
• When everything is cool, pipe mascarpone into the nests. Place a raspberry on top, dust with icing sugar. Serve and enjoy.

• Place the butter, sugar, lemon zest and juice in a large bowl and microwave on full power for about 2 minutes or until the butter and sugar has dissolved (or use the top of a double boiler or bowl over a pan of hot water).
• Add beaten eggs and continue cooking in 1 minute bursts, stirring each time. Reduce to 30 second burst as the mixture thickens. It is ready once the mixture is thick enough to coat the back of the spoon.
• Strain through a sieve into the wide necked jug. Pour into cooled sterilized jugs and cover with a wax disc or cellophane or a screw on lid.

Yields 3 pounds