Lemon butter filling

Lemon butter filling

By
From
Baking
Makes
1 cup
Photographer
Vanessa Levis

Delicious as a filling for sponges and cakes, or spread on hot, buttered toast.

Ingredients

Quantity Ingredient
60g butter
2 medium lemons, grated rind and juiced
2 egg yolks
110g caster sugar

Method

  1. Melt the butter in the top of double saucepan or heatproof bowl set over hot water. Add the lemon rind and juice, egg yolks and sugar and stir with a wooden spoon over simmering water until the mixture thickens. Allow to cool before using. The quantities may be doubled. The lemon butter will keep well in a covered sterilised jar in the refrigerator.

Variation

  • Passionfruit butter

    Replace the lemon juice and rind with the pulp of 4 passionfruit, adding it to the butter along with the egg yolks and sugar.
Tags:
baking
bakery
margaret
fulton
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