Lemon Butter


lemon Butter
Lemon Butter

    For Marian.

Indulgent, delicious and rather more-ish on hot toast.

200 grams of butter (ok to use salted butter if you want a less sweet condiment)
2 ½  cups of caster sugar
Zest of 2 lemons
2 ½  cups of lemon juice
1 vanilla bean, scaped or 2 teaspoons of good vanilla essence
6 eggs, beaten

Prepare your preserving jars by washing them thoroughly and allowing them to dry upside down on the rack in a 70-90°C oven while you make your preserve.  The jars will be hot, but not scalding when removed from the oven.

In a large pan, melt the butter gently over a low heat.  Add the lemon zest and juice, raining in the sugar slowly until it is completely incorporated and dissolved.  Add a little of the butter and lemon mixture to your prepared eggs, then add all the eggs at once to the saucepan and whisk well. 

Keep the heat low and whisk constantly until the mixture thickens.  Once thick, increase heat slightly and stir using a wooden spoon.  Once the mixture coats the back of the spoon check for piquancy if too sweet add additional zest and juice.
Should yield about 5 small-medium jars of lemon butter.

Once opened stores well in the fridge for a couple of weeks.