Thursday, March 25, 2010

Lemon Butter

Zesty, Creamy Mmmmmmmmmmmm Lemon Butter

Today's cooking is dedicated to my sister, she absolutely loves lemon butter and it's up there with her other favourites; Mint Sauce.

I was suppose to make a big batch of this when I went over to see her but just never got around to making it so I'm making this for you, Kimmy.

Lemon Butter

80 g butter
2 lemons, grated and juiced
1/2 tsp finely grated lemon rind
2 egg yolks
1/2 cups sugar
2 tsp cornflour
1/4 cup water

1. Melt the butter in a saucepan over low heat. Add the lemon juice, rind and egg yolks and stir with a wooden spoon until the sugar dissolves.
2. Mix the cornflour and water together and pour into the lemon mixture. Stir until the mixture thickens and is able to coat the back of the wooden spoon.
3. Pour the lemon butter into sterilised jars and allow to cool. Keep the lemon butter in the fridge. You can keep this for up to 2 -3 weeks and you can also use it as a lemon filling for lemon meringues, etc. I just love this on toast, it's just so simple that way.

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