Ingredients
- 125g Unsalted Butter
- 1 cup caster sugar
- 4 free range eggs, lightly beaten
- 2 lemons, finely grated rind and juice (2/3 cup lemon juice)
Instructions
- Combine butter and sugar in a microwave-safe bowl and cook on high for 2 minutes, remove and stir well.
- Whisk eggs, lemon juice and rind in a separate bowl until combined.
- Quickly, whisk egg mixture into hot sugared butter, mix well.
- Microwave on High for 4 minutes until thick, whisking well at 1 minute intervals.
- Pour hot lemon butter into sterilized jars and clamp lids on, allow tops to suck tight if relevant before refrigerating.
Notes
Substitutions; Nuttelex (vegan butter) and artificial sweeteners are valid substitutes. Recipe not tested with egg replacements.
Lemon Butter can be stored in an airtight container in the refrigerator for up to 2 weeks (because the recipe makes a lot, not because it lasts that long).
Use as a breakfast spread or as a filling for tarts or Simply Nigella's Meringue topping with shaved almonds (Consider Aquafaba meringues and coconut whipped cream alternatives)