Firm lemon butter

Firm lemon butter

By
From
Baking
Makes
1 1/2 cups
Photographer
Vanessa Levis

Also known as lemon cheese or lemon curd, this is a preserve made from lemons, sugar, butter and eggs. Its tart-sweet flavour makes it a perfect filling for tartlets, sponge cakes, sponge rolls and short biscuits, or use it as a spread. Lemon butter is always a very welcome gift from your kitchen, especially if accompanied by a dozen little baked, unfilled pastry shells.

This recipe makes a fairly firm lemon butter. For a softer version Lemon butter filling.

Ingredients

Quantity Ingredient
3 lemons
6 sugar lumps
110g caster sugar
30g butter
2 teaspoons cornflour
1 tablespoon water
2 eggs

Method

  1. Wash and dry the lemons. Rub the sugar lumps over the lemons until they are saturated with oil from the skins. Put the sugar lumps into a saucepan with the sugar, butter and the strained juice of the lemons. Place over low heat and stir continuously until the sugar dissolves. Add the cornflour blended with the water and bring to the boil, then remove from the heat. Beat the eggs in a heatproof bowl and slowly add the hot lemon mixture, beating continuously. Place over simmering water and cook for 10 minutes, stirring, or until thick enough to coat the spoon. If not using immediately, pour into hot sterilised jars and seal. Lemon butter keeps for several weeks stored in the refrigerator.
Tags:
baking
bakery
margaret
fulton
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