Everybody has a favourite lemon butter or lemon curd recipe. This one is ours!
Before you begin
- it's important not to boil the mix, or if using a double boiler, keep the bowl from touching the water. If you overheat while cooking, your lemon butter will become grainy instead of the smooth effect you're after
- This recipe will fill 3 small jars or 2 medium jars or up to 6 small gift pots (and it does make a lovely home-cooked gift!)
Ingredients
2 eggs
250 g white sugar
125 g butter
zest of 2 lemons
juice of 2 lemons (have you tried our Handy Little Things - Hand Juicer?)
Method
Beat eggs with sugar in a double boiler. They don't need to be stiff, just thoroughly whisked so that the sugar is absorbed.
Add butter, lemon zest and lemon juice.
Stir over medium heat for about 15 minutes or until mixture thickens. It should be the consistency of honey at this stage - smooth and shiny.
Cook another 2-3 minutes. Do not boil
Cool and bottle into cleaned and sterilised jars and store in the fridge.
Keeps in the fridge for up to 3 momhths.
Serving suggestions for your lemon butter
We love lemon butter with our Rupanyup Living blondies. Put half the blondie mix in the baking tray, swirl some lemon butter on top, and then top with the remaining blondie mix. When baked, your blondies are transformed with a layer of lemony zing through every bite.
It's also great as a blondie topping, with a dollop of cream for extra decadence!
What's a double boiler and why do I need to use one for making lemon butter?
Just like when you're making home-made egg custard, it's important to cook lemon butter without boiling the mix. When you boil it or get it too hot, the mix will go grainy and lose its buttery smooth consistency.
You can make a double boiler by sitting a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl isn't touching the water.
The heat coming up from the simmering water will be enough to thicken your egg mix without making it grainy.