Monday, March 23, 2009


Makes 4 small cups

8 eggs
1½ cups white sugar
1 cup lemon juice
2 teaspoons grated lemon rind
250 grams (½ pound) butter

Put the eggs and sugar in a heat proof bowl over a saucepan of simmering water and stir till the sugar is dissolved.
Add the lemon juice and rind, then the butter and whisk for about 20 minutes until the mixture is smooth and thick.
Do not allow the mixture to boil as that will spoil it. You want the mix to thicken well and for all the ingredients to be thoroughly mixed together.
When the lemon butter coats the back of a spoon without running off, it's ready.
Pour the butter into warm, sterilised jars and seal straight away.
Store in the refrigerator.

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