Lemon butter or lemon curd as some people like to call it is one of those recipes that everyone has tasted at some time in their life. It was always a favourite in my family when I was growing up and I continue to make it exactly the same way as my mum made it.
You may have a similar version but if not then you will love this recipe. It is great on toast or muffins or just on freshly sliced bread with some butter.
I never use margarine in my cooking unless I am making a diabetic recipe and then I usually use the low fat butter/oil blended spread. Nothing really compares to using real butter in cooking and even the texture in cakes and desserts is different with butter and tastes better.
4 eggs (I use free range)
3/4 cup sugar
1/2 cup lemon juice – strained
2 teaspoons finely grated lemon rind
125g butter – chopped
Place sugar and eggs into a heatproof bowl.
Place bowl over a pan of barely simmering water and continue to whisk constantly until all the sugar has dissolved.
Add butter, lemon juice and rind to this and continue to whisk for approx 20 minutes or until the mixture is smooth. Make sure that all the butter has dissolved. Do not let the mixture boil or it will curdle. When the mixture has thickened enough to coat a spoon, it is ready.
Remove from heat and pour the mixture into hot sterilised jars and seal them immediately.
This should make 2 cups of lemon butter