A: I see lemons… they don’t know they’re lemons… they’re everywhere!!!

Meyer lemons have arrived and I couldn’t be happier!!! Manrat has developed a fierce aversion to all things lemony since I started my mad citrus obsession years ago. MORE FOR ME!!!

So, what’s brewing in that pot, you may ask?

It’s my no-fail, super-tangy, super-lemony, super not-too-sweet-not-too-bland….. LEMON BUTTER!!! No need for double boilers or vigilant stirring. I’ve been doing this one for a while now and this recipe is also one I can recite be heart. Here goes:

Lemon butter

250g butter

500g sugar

zest and juice of 6 Meyer lemons (which yield a lot of juice so if you’re using any other type of lemon you might want to use 8-9 instead, and increase the amount of sugar too as Meyer lemons are a sweeter variety and tend not to need too much sugar)

9 eggs, lightly beaten

Reserve zest in a bowl while you make the butter. Ah, Microplane heaven…

Combine all other ingredients in a heavy based saucepan (very important), put the lid on and put on a low heat. There’s no real need to stir until the butter melts, after that whisk it every 2-3 minutes or so until it thickens to a typically curd-y consistency.

Pass the lemon butter through a sieve into the zest and stir well. (This gets rid of any lumps or curdled egg-bits.)

The sieve saves you from worrying about lumps and cooked egg bits.

Bottle and enjoy! (Keeps for about 3 weeks in the fridge)

If you make it properly, your lemon butter might even do a trick or 2 for you! 😉


One Response to “A: I see lemons… they don’t know they’re lemons… they’re everywhere!!!”

  1. miss glutton Says:

    Your lemon butter is DA BOMB. Manrat is insane.

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