Lemon Butter recipe.

After posting the Lemon Butter story today, I have had 2 requests for the recipe. (Thanks for asking Judy, and Jan)
So I thought another Blog would be the easiest way to do this, and if readers are not interested, well, skip this entry!

I am indebted to Nicole Cody, who posted her recipe on Google. I followed her instructions.

It is easiest to assemble all the ingredients BEFORE you start the cooking.

You will need     4 large eggs;            3/4 cup sugar (I use caster sugar);      
                       1/2 cup fresh lemon juice
                       grated zest of 1 lemon            125g butter, cut into cubes.

Cook it all in a basin over a saucepan of boiling water. Don't have the water boiling too frantically because the heat produced will curdle your lemon butter.
And likewise, if the boil is too slow, your lemon curd will be slow to form.


With this in mind proceed.

Put the eggs and sugar into the basin, and whisk over the boiling water until the sugar dissolves.

Then add the butter, and whisk until it is all amalgamated.

Now add the juice and zest, and continue whisking over a lower heat.
Don't let your mixture boil.
Keep whisking until the lemon butter is rich and silky, and will coat the back of a spoon. (This last whisking only took a few minutes for me, but can take up to 10 minutes)

Put into sterilised jars, and cool before putting the lids on.

Sunshine in a jar!   Looks terrific, and tastes fabulous. (Not an objective statement, but if you love Lemon Butter you'll understand)
Enjoy making your own, and let me know how it turns out.

The above amounts made two jars. So I repeated the procedure, for another two. Nicole's recipe states that you can double the mixture with excellent results. I may try that next time.

Lemon Butter (or Lemon Curd as some people call it)

It is ages since I wrote anything for my Blog....but really there are no excuses. Just lack of drive. Busyness. Doing other stuff.

But yesterday I made some Lemon Butter.
It was my first ever attempt at this. And it was so easy, and so satisfying (yes, I feel very very smug) that I had to Blog it. Just skiting, in other words!

Why had I never done it before? I am not sure, but this month I had absolutely no excuses not to make it.
The lemon tree has been laden with beautiful lemons.
The chooks have been laying well, and regularly.  The main ingredients were at hand.
No excuses!

 

Plenty of lemons, waiting to be picked.

I Googled for the recipe and found an excellent one, complete with photos of each step, which I used.
And it was all so easy. I was "fair amazed"
(Thanks to Nicole Cody, who posted her recipe last year)
So now I will post my photos.

All the ingredients necessary for mouth-watering Lemon Butter.

First step...whisking the sugar and eggs, over a water bath, until sugar is dissolved.

Next add the butter, lemon juice and lemon zest.

Whisk these ingredients until the mixture is creamy, and silky, and coats the back of a spoon. (It only took me a few minutes, but may take up to 10)

Aren't they beautiful?

After filling these 4 jars there was a little left over in the basin. I looked at it for about 10 seconds, wondering whether to store such a small amount in a small bowl.  No, I decided, why dirty another container? So then just indulged myself by licking the bowl. It was delicious. My mouth still waters, just recalling the taste of the lemon butter. 

Now that I can make lemon Butter, and it really is SO easy, I will making lots more...there are plenty of lemons left on the tree!