2 egg yolks
3/4 cup caster sugar
1/2 cup lemon juice
2 teaspoons grated lemon rind
125gm unsalted butter, chopped
- Put the eggs and sugar into a heatproof bowl
- Place the bowl over a pan of barely simmering water and whisk constantly until sugar is dissolved.
- Add lemon juice, lemon rind and butter. Whisk mixture for 20 minutes until smooth and the butter has melted and thickened enough to coat the spoon. Do not allow the mixture to boil or it will curdle.
- Pour warm mixture into a hot sterilised jars and seal immediately.
Lemon butter can be eaten as spread on toast, in sauces, tart fillings e.g. lemon tart or lemon meringue tart, in crepes.