Thick, homemade lemon butter recipe that's perfect to use with cakes, in tarts or layered on warm crusty toasted bread.
Ingredients
4 whole eggs
2 egg yolks
1 cup (215g) caster sugar
1 tablespoon finely grated lemon rind
½ cup (125ml) lemon juice
150g Western Star Chef’s Choice Butter, cold, cut into 1cm cubes
Method
Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved
Gradually add the butter, one or two cubes at a time, whisking continuously
Cook, whisking, for a further 5 minutes or until mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Allow to cool to room temperature, then refrigerate until cold
Serve on toast, scones or on your favourite sponge cake
Tips & Hints
Lemon butter can be refrigerated in a sterilised jar or container for up to 2 weeks
Freeze lemon butter for up to 3 months. Store in an airtight container. Date and label clearly. Defrost in the refrigerator overnight. Whisk defrosted lemon butter until smooth before using
