Lemon Butter

Prep: 10 minutes, plus chilling time

Cook: 12 minutes

Makes: 21/2 cups (625ml)

Serves: 6-8

Difficulty:

Cuisine:

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Thick, homemade lemon butter recipe that's perfect to use with cakes, in tarts or layered on warm crusty toasted bread.

Credit: Whisk Media Group

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Lemon Butter

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