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.