My Dad says he has everything he needs so he likes to receive edible gifts. For his birthday I made him some lemon butter. My elder son watched longingly as the mixture filled the jar perfectly. So sad, nothing left for him to eat. I promised I would make more soon, so today I fulfilled my promise.
Christmas Day will consist of a large lunch with family, so it will be nice to start the day with a light breakfast of crunchy toast spread with lemon butter and a cup of tea. My lemons have been unusually large this year, I don’t know why, it’s a mystery. A friend described them as radioactive lemons. I hope not!
One of these lemons provided 100 ml of juice, just enough to make a large jar of lemon butter. If you would like to make some you will need:
1 large or 2 small sterilised jars ( I used a recycled jam jar with a pretty lid)
100 ml of lemon juice
1 tablespoon of finely grated lemon zest
4 egg yolks
2/3 cup castor sugar
60 gm butter
Combine the egg yolks and sugar with a whisk and pour into a non-reactive saucepan. Add the lemon zest, juice and butter. Over a medium heat, bring the mixture just to a simmer whilst stirring constantly and then remove from heat. Let cool and spoon into one large or two small sterilised jars. Keep in the fridge for up to one month.
Tip: make sure you don’t add any of the egg white to the mixture or your lemon butter will have white streaks like mine did the first time I made it (a bit like scrambled eggs)!