I like my lemon butter to hover on a knife edge between sweet and sour. I want a double take with each mouthful, followed by a smooth butteriness. It won't last long, it should be exciting!
The secret to nicely smooth lemon butter is to use a double boiler. I use a metal mixing bowl that fits snugly into the pasta pot half filled with gently boiling water. I still need to be careful not to let the mixture boil and curdle, but it's not as scary as cooking it directly on the stove.
You will need
three medium jars or an assortment of smaller jars
cellophane jam covers
4-7 lemons depending on size
350g white sugar
- Wash and rinse jars well and place on a tray in a gentle oven to dry out.
- Scrape the rind off the lemons using a vegetable peeler, trying to get as little pith as possible. Either chop the rind finely with a knife or place in a food processor with some of the sugar.
- Juice the lemons.
- Place the juice, sugar and rind in a saucepan and cook until the sugar has dissolved. Taste for acid/sugar balance. Adjust if necessary.
- Add the butter and heat until butter melts. Strain and return to saucepan.
- In the bowl you will be using atop the double boiler, whisk the eggs thoroughly. Slowly dribble the sugar/lemon/butter mixture in, whisking the whole time.
- Place on top of double boiler and cook without boiling, stirring or whisking constantly. When the mixture has thickened so that it will thickly coat the back of a spoon, remove from heat.
- Using a jug, pour into prepared jars and seal with wetted cellophane and elastic bands.