With Christmas now behind us I thought I’d pop up a quick little recipe which I used as a homemade Christmas Day present to my family as my brain has been so consumed with food these last 2 days I can’t stop thinking about it!!!
Last year I made Peanut Brittle and this year they all received Lemon Butter. Such a tasty delicious recipe and so beautifully yellow with all those lovely lemons that sit prettying up your fruit bowl!
I had so much fun making it I thought I’d post the recipe for you. And for those that may have already made this before, the great thing is its quick and easy and pretty fool proof – as long as you don’t let it boil that is!!!! Otherwise you’ll have curdled lumpy lemon butter on your hands 🙂
Enjoy!!! I know I will – as of course you have to make an extra one for yourself to keep 😉
> 4 eggs
> ¾ cup sugar
> ½ cup lemon juice
> 2 teaspoons finely grated lemon rind
> 125 g chopped butter
1. Place eggs and sugar into a heatproof bowl.
2. Place bowl over a pan of barely simmering water and whisk constantly until sugar has
3. Add lemon juice, lemon rind and butter. Whisk mixture for 20 minutes until smooth and
the butter has melted and thickened enough to coat the spoon. Do not allow the mixture
to boil as it will curdle.
>> A good tip also is that if you grab your whisk and you can still see the imprint of the whisk in
the lemon butter when you take it out, its pretty much ready!
4. Pour warm mixture into hot sterilised jars and seal immediately.
Note: recipe makes 2 cups
I ended up tripling the recipe which made 6 cups and filled 8.5 IKEA Rajtan spice jars