Look what i came home from church with… I’m thinking Lemon Butter
Ingredients ( I made a double batch )
2 large lemons
½ cup sugar
60 g butter
Grate rind of lemon finely.
Squeeze juice of lemons and strain.
Put rind, juice, sugar and butter in double saucepan and stir over simmering water until sugar is dissolved.
Beat eggs, and add to lemon mixture. Continue cooking over simmering water, stirring constantly until thick.
Pour into warm sterilised jars.
When cool seal.
Lemon butter will keep in refrigerator for 2 months.
Rind, juice, sugar, butter in the double saucepan
Eggs waiting to be added
The finished products
I’m going to give a bottle to a friend tonight…I hope they enjoy it.
Until next time
Sam xxx 🙂