Lemon Butter
From: Beth, Melbourne, Australia
Servings: 1 jar
IngredientsPreparation
  • Finely grated rind and juice of 2 lemons
  • 1 cup [200 g] sugar
  • 4 tablespoons [60 g] butter
  • 2 well beaten eggs
  • Warm sterilised jar
  • Place lemon rind, lemon juice, sugar, butter and beaten eggs into the top of a double boiler pan, over boiling water.
  • Keep water on the boil and stir until sugar and butter are dissolved.
  • Keep stirring continuously until mixture coats the back of a spoon, approximately 10 minutes.
  • Pour into a warmed sterilised jar and seal.
  • Refrigerate after opening.