Lemon Butter
Not exactly a wholefood (ahem), but this is a really yummy way to use up excess lemons. Use as a spread on toast or scones, topping for ice cream or filling for tarts and cakes. Delish.
Lemon Butter
Ingredients
3 eggs, beaten
1 cup of caster sugar
1 tbs grated lemon rind
1/2 cup lemon juice (approx. 2-3 lemons)
60g unsalted butter, chopped
Method
1. Combine all ingredients in a heat proof bowl or top pan of a double boiler.
2. Whisk constantly over simmering water until the mixture thickens and coats the back of a metal spoon. Take care to ensure the mixture does not boil; it should thicken like a custard.
3. Remove from heat and pour into sterilised glass jars.
4. Cool and label. Store in the refrigerator once opened.
Makes 2 cups.
Lemon Butter
Ingredients
3 eggs, beaten
1 cup of caster sugar
1 tbs grated lemon rind
1/2 cup lemon juice (approx. 2-3 lemons)
60g unsalted butter, chopped
Method
1. Combine all ingredients in a heat proof bowl or top pan of a double boiler.
2. Whisk constantly over simmering water until the mixture thickens and coats the back of a metal spoon. Take care to ensure the mixture does not boil; it should thicken like a custard.
3. Remove from heat and pour into sterilised glass jars.
4. Cool and label. Store in the refrigerator once opened.
Makes 2 cups.
8 comments:
We call that lemon curd, as do the English, if I'm not mistaken. Absolutely, deliciously decadent. And darn good on thick shortbread, if I may add. I made two batches this winter with frozen cubes of lemon juice I had put away when I needed the zest alone for baking. I didn't have any zest to add in, but I didn't miss it either.
I love your blog and check in every day to see what's up. I'm in Arizona and we also have a lot of lemons. This looks yummy, but what is castor sugar?
Another good use for excess lemons? Lemon sorbet! Especially when it's 107 F. outside, like it was here yesterday. But then, I guess you guys aren't exactly sweating bullets right now, are you?
Hi Kate,
Yup, that's it :-) And thanks, now I feel the need to make shortbread, he he ;-)
Hi Anon,
I have a feeling that caster sugar is called superfine sugar in the US? It's very fine sugar crystals, but not as light/fine as icing sugar, does that make sense?
Hi HCH,
Mmm, sorbet. But nope, it's ccccold here at the moment, LOL.
Cheers, Julie
Yum, I think I will make some tomorrow.
Hmm, mixed feelings on this. Yes, lemon butter is yummy. But it brings to mind a certain incident with an improvised 'double boiler' (read ceramic bowl over a saucepan) that literally blew up in my face. Minor burns, a huge fright and lemon juice and butter all over the ceiling. Yep, now there's a memory.
Hi Deb,
I hope you enjoyed it :-)
Yikes Joanne! How horrible for you, what a nasty surprise :-( I keep waiting for my pressure cooker to do something like that, I'm quite paranoid!
Cheers, Julie
I love lemon butter! My mom made it when I was young. I think I need to try my hand at it and make some for my family. Thanks Julie!
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