Lemon Butter Recipe

My grandson always helped me in the kitchen when I was cooking preserves. As a little fella standing on a chair to help me wash jars, he loved it when we made Lemon Butter. It was one of the preserves that when finished, he was allowed to lick the bowl and spatula. He always told me that his favourite way to eat Lemon Butter was on his finger. Never mind the bread.

At this time of the year, lemons are in season and at their best. With such an abundance of fruit available this is such a delicious way of using excess lemon juice.

Ingredients:

• 250g unsalted butter, cut into cubes

• 2 cups fresh lemon juice

• 2 cups white sugar

• 15 eggs

Method:

1. Put a large pot ¾ full of water on the boil.

2. In a large bowl that will double boil on top of the pot crack 15 eggs into the sugar. Whisk briskly until the eggs are light and fluffy.

3. Add the lemon juice and mix well.

4. Place the bowl on top of the pot and add the butter cubes. Using the whisk keep the mixture moving continuously until the butter has melted and the mixture starts to thicken up and set.

5. Put into jar immediately or the Lemon Butter is great put into little tart pastry cases.

This mixture makes approximately 7 cups of Lemon Butter depending on the size of the eggs.