Lemon Butter
makes about 2 cups
Equipment needed
large saucepan
medium saucepan
grater
juicer
whisk
wooden spoon
cutting board
small knife
measuring cups
Ingredients
¾ cup fresh lemon juice
1 tablespoon grated lemon rind
(about 2 or 3 lemons)
¾ cup sugar
3 eggs
125g unsalted butter
Special note: lemon butter needs to be
stored in the refrigerator and will keep for
about 2 weeks
What to do
1.
Fill the larger saucepan to about 1/3 of the way and place on stove. Turn on
high to bring to boil.
2. Grate the rind off the lemon using the fine hole on the grater. Put rind in
smaller saucepan.
3. Juice lemons and measure to ¾ cup. Pour into smaller saucepan.
4. Measure sugar and add to smaller saucepan.
5. Break eggs into smaller saucepan.
6. Using whisk, carefully whisk lemon, sugar and eggs until the eggs are
totally mixed in. It is important that no large pieces of eggwhite remain.
7. Cut butter into small pieces and add to lemon mixture in the smaller
saucepan.
8. When water in the larger saucepan is boiling, turn the heat down to low and
9.
carefully place the smaller saucepan into the larger saucepan so that it
is sitting in the hot water.
10. Continue stirring the lemon mixture with the wooden spoon until the
butter is melted and the mixture thickens. This should take about 10
minutes. Bubbles will start to appear on the surface of the mixture.
11. Remove the saucepan from the stove and carefully pour the lemon butter