Lemon Butter
Also called Lemon Curd, a sweet citrus custard that can be a tart filling, cake topping or parfait.
Ingredients
- ¾ cup lemon juice about 2 large or 3 small lemons
- 5 eggs, well beaten
- 1 ¾ cups sugar
- ¼ lb real butter, cut into chunks salted or unsalted
Instructions
- Peel strips of lemon peel, being careful not to get too deep to avoid white pith. Squeeze juice into measuring cup. Add to top pot of double boiler.
- Whisk eggs well and add to pot along with butter and sugar.
- Cook slowly over gentle heat, stirring often, until well combined and thickened. Do not boil.
- Alternatively, you can slowly heat in short bursts on low heat in microwave, stirring between sessions. Or heat carefully in regular pot over very low burner using a simmer plate.
- Remove rind, allow to cool and refrigerate in covered glass bowl. Will store for a few weeks.
Notes
Nutritional information is based on fresh squeezed lemon juice, salted butter, large eggs and serving size of 1/4 cup.
Nutrition
Serving: 0.25cupCalories: 229kcalCarbohydrates: 34.7gProtein: 2.6gFat: 9.9gSaturated Fat: 5.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.8gCholesterol: 97.4mgSodium: 90.4mgPotassium: 18.9mgSugar: 33.7g
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