Di’s Lemon butter
Sometimes you can just have too many lemons hanging around! After you’ve made the egg and lemon soup, Greek lemon fish, lemon syrup cake and the lemon meringue pie try using those few extra lemons and whip up this delicious lemon butter to fill mini tart cases or spread on your toast. Why not?
Preparation time: 10 minutes
Cooking time: about 30 minutes
Makes: about 3 cups
1 cup caster sugar
2/3 cup lemon juice
3 tablespoons lemon zest
150g unsalted butter, chopped
- Place eggs and sugar in a heatproof bowl and whisk until sugar has dissolved.
- Place bowl over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water.
- Add lemon juice, lemon rind and half the chopped butter. Whisk the mixture until butter has melted. Add remaining butter and continue whisking until melted and the mixture is smooth and thick enough to coat the back of a spoon. Do not let the mixture boil or it will curdle.
- Remove from the heat. Pour the mixture into hot sterilised jars and seal.
Note: Lemon butter should last for a few weeks in the fridge after opening.