Lemon Butter
Time: 1 hr Yields: cups Cost: $2.20 per cup Difficulty: 7/10
From Stephanie Alexander’s The Cook’s Companion. I don’t have my grandma’s recipe but this tastes similar and she would often have a little red lidded jar in the fridge to use on toast. I recently found exactly the same jar at an op-shop in the free pile. On the same trip a day later I found another identical jar, they must be from some product and there are some icons in the lid but nothing I can put together. The steps are simple but measuring out and preparing the ingredients takes time. I also may have been cooking it at too low a temperature out of fear.
Ingredients
- Lemon (large) 2 whole
- Butter (unsalted) 100 grams
- White sugar 175 grams
- Eggs 3 whole
Steps
- Zest both lemons, should yield ~2 tbsp.
- Juice both lemons.
- Whisk the eggs in a bowl and then push through a strainer.
- In a small or medium pot on low heat, melt the butter.
- Add the lemon juice, lemon zest and sugar. Stir constantly until sugar has dissolved.
- Remove from heat, stir in eggs and then return to low heat. Stir constantly until mixture has thickened. Do not allow it to boil or it will curdle.
- Wash jars in soap and then place in warm oven until ready to pour.
- Pour mixture into jars and seal.
