※ Lemon Butter
As a child my father introduced me to it, I have not eaten it in years. In my jam making mode I have been in I decided to make something different. (This didn't disappoint.)
Method courtesy of Stephanie Alexander.
Time: 20-40 minutes
This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening.
- 4 egg yolks
- 2/3 cup castor sugar
- 60g unsalted butter
- 2 tsp grated lemon zest
- 100ml lemon juice
Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
Transfer to sterilised jars and seal.
Makes 2 cups