Thick, homemade lemon butter recipe that's perfect to use with cakes, in tarts or layered on warm crusty toasted bread.
Ingreadient:
- 4 whole eggs
- 2 egg yolks
- 1 cup (215g) caster sugar
- 1 tablespoon finely grated lemon rind
- ½ cup (125ml) lemon juice
- 150g Western Star Chef’s Choice Butter, cold, cut into 1cm cubes
Direction:
- Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved
- Gradually add the butter, one or two cubes at a time, whisking continuously
- Cook, whisking, for a further 5 minutes or until mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Allow to cool to room temperature, then refrigerate until cold
- Serve on toast, scones or on your favourite sponge cake
