Friday, September 11, 2009

lemon butter

I want to make more lemon butter tomorrow (to prove to the world that I am indeed a domestic queen). My last lot was nice, but I think it tasted a bit too eggy. I used this recipe. Does anyone have a better one?

4 comments:

  1. Juice 2 lemons and grate off a fair bit of the rind of both lemons (really finely) - doesn't have to be in that order. I think this much rind makes it quite tangy, if you like that sort of thing...

    Put this, 1 cup of sugar, a splodge of butter and 2 eggs into a saucepan and heat slowly, stirring. It should thicken up a bit - it'll thicken more when it's cooled.

    I think I've used one egg in the past and it has worked OK. Have fun!

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  2. oh, if you want to prove to the world you're a domestic queen, go ahead and use a double saucepan.

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  3. The double saucepan would prove it, wouldn't it! I'll try tomorrow.

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  4. Not sure why you of all people want to prove that you're a domestic queen but you could try using No Egg or some other egg replacer (it's in the health food section of supermarkets - no need to go to a special shop) for one or two of the eggs.

    Haven't tried it myself - always wondered about how to sterilise the jars and then seal them properly so I've never actually given anything in the way of jams a go.

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