What’s Cooking in Gail’s Kitchen? Equal Measures: Quality Lemon Butter! Is it a thick custard to be eaten plain? Is it creamy butter for freshly baked bread? Or is it frosting for a scone? You decide. I smothered a blueberry muffin with this citrusy spread. But then again, I also topped my morning yogurt with it. Talk about versatility. You can improvise with this luscious lemon butter in just about anything. Well, except broiled lobster or corn on the cob. That might be disappointing simply because this particular lemon butter has a sweetness to it that makes it more like a dessert than a condiment. Think lemon curd and you’ll be on the right track. Now let’s get started.
QUALITY LEMON BUTTER
Ingredients:
3 eggs
1 egg yolk
1 cup sugar
2 lemons, grated peeling and juice
1/2 cup butter, melted
Instructions:
In the top of a double boiler over simmering water, combine eggs, egg yolk, and sugar. Stirring constantly, cook until mixture is thick and coats the back of a spoon. Do not allow mixture to boil as it will curdle. When mixture is thick, remove from heat. Add grated lemon peel, lemon juice, and melted butter. Stir well. Pour warm lemon butter into jars. Cover tightly and store in refrigerator.
Yummy!
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This stuff is incredible. 😋
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Sounds delish! Did you see the new butter on my blog from chickpeas?
http://www.motownsavvy.com
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Have you tried it? And how does it taste when compared to real butter? 😋
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It looks Delicious. Am sure going to try it
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Please give me your thoughts. I like to receive feedback. Blessings. 🍃🍋
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sure will do Mme.
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Omg…looks incredible
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It’s that good. 🍃🍋
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