then there were lemons...
then there was lemon butter!
Easy Recipe:
3 lemons - juice and grated rind
3 eggs
1 cup of white sugar
125g unsalted butter - melted
Combine all ingredients,
Put in a heavy based saucepan,
Stir constantly until thickened
Pour thickened hot lemon butter into
sterilised glass jars whilst they are still hot and screw the lids on.
Put into the refrigerator (on a protective mat) to cool. Lids will seal as the jars cool
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