Lemon Butter is Swoonworthy

I posted the above pic on Twitter and Instagram, and it prompted such enthusiasm I thought I’d share the recipe I use. Don’t be intimidated, it’s very easy – much easier than making jam.

The only slightly tricky part is sterilising the jars and lids. I just pop my jars in the oven at 100 degrees for fifteen minutes or so, and I boil my lids in a saucepan for about the same time. Because you store this lovely concoction in the fridge, all should be fine. It won’t last long enough to go off, anyway.

Here’s the lemon butter recipe I use.

Ingredients

3 eggs

1 cup sugar

1 tablespoon grated lemon rind

Half a cup lemon juice

60 g butter, chopped.

Method

1. Combine ingredients in a heatproof bowl over simmering water. Whisk constantly until mixture thickens and coats the back of a spoon. (It’s obvious when this happens).
2. Remove from heat and pour into warm, sterilised jars. When cool, label and date. Store in the fridge. Smother on toast, crumpets, scones, whatever takes your fancy.