Lemon Butter

Lemon Butter

Lemon butter can be made up to 4 weeks ahead; store in refrigerator.
This recipe is unsuitable to freeze or microwave.

4 eggs
165g (3/4 cup) sugar
2 teaspoons grated lemon rind
125ml (1/2 cup) lemon juice
1/4 cup water
125g butter, chopped

Combine all ingredients in top half of double saucepan or in heatproof bowl stir constantly over simmering water until mixture thickly coats the back of a wooden spoon. Pour into hot sterilised jars; seal when cold.

Makes about 3 cups.

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