※ Lemon Butter

I don't know many people who don't like the tangy sweetness of 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
Difficulty: Medium


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.


INGREDIENTS

• 4 egg yolks
• 2/3 cup castor sugar
• 60g unsalted butter
• 2 tsp grated lemon zest
• 100ml lemon juice

METHOD
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