Sunday, January 4, 2009

Recipe: Lemon Butter


4 large eggs
180g butter
2 cups white sugar
3/4 Cup lemon juice (fresh)
1 tbsp lemon zest


  • Cut the butter into cubes (1 cm or so is best). If you have no scales 180g is close to 2/3 of a 250g block, these usually have 50g markers on them to help visual cutting

  • Put the butter into a heatable bowl with the sugar. The bowl should be glass or metal for preference as it will be used to double boil.

  • Zest 2 lemons, add to the bowl.

  • Cut the lemons and juice. You may need several lemons for this recipe. Do not use preserved lemon juice as it lacks the acidity required.

  • Beat the eggs and lemon juice together and add to the bowl.

  • Fill a saucepan halfway with hot water and place on medium heat. Put the bowl on top of the saucepan.

  • Stir frequently and ensure that until the butter is melted that the sugar dissolves evenly.

  • Do not stop stirring continuously once the mixture is liquid otherwise the egg will turn and the mixture will curdle.

  • The mixture is ready when it thickly coats the back of the spoon and/or a splash up the bowl will stay in place.

  • Pour into glass jars and seal; keep refrigerated after the jars have cooled.

  • Tip: Four Brothers Pasta Sauces come in reuseable Mason Jars which are perfect for preserves and spreads. Soak overnight to remove the labels and clean in very hot water before using.

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