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| Lemon butter, to an old family recipe off the interwebs... |
1 cup of lemon juice
1 cup of raw sugar
2 large free range eggs, plus
2 extra yolks (keep the whites for meringue)
100g of unsalted butter (err on the side of generosity)
Cut the butter into cubes and microwave for 3 seconds in a ramekin, to melt it. Add it to the sugar, in a big mixing bowl, and beat the mix with electric beaters for about a minute. Add the eggs and yolks, and beat for for another minute. Add in the lemon juice and stir through the mixture -- at this point, it'll look "curdled," as the cold lemon juice actually solidifies the butter. Don't worry; it'll melt back in when it's on the heat.
Add the mixture to a saucepan on a low heat and stir constantly, juuuust till you see the first bubbles. Pour the lemon butter into sterilized mason jars and refrigerate.
Serve with cookies, on toast or crumpets, add to waffles and pancakes. Make pastry shells, fill them with the lemon butter and top with meringues. Yum!
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| A kilo of lemon butter and a dozen tarts. Nice! |
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