lemon-butter

A thick, homemade lemon butter recipe that’s great to serve with tarts, cakes, or spread on warm, crusty, toasty bread.

Ingredients:

Four whole eggs

Two egg yolks

1 cup (215g) caster sugar

One tablespoon finely grated lemon rind

½ cup (125ml) lemon juice

150g Western Star Chef’s Choice Butter, cold, cut into 1cm cubes

Passionfruit Butter

You can make your passionfruit butter yourself at home as well. It’s a delicious treat or present to someone very special.

Method:

1. Combine the eggs with sugar, rind, and juice inside a non-stick dish over a saucepan that is simmering gently in water. Stirring constantly; cook over 3 minutes or so until the sugar has dissolved.
2. Gradually add butter, up to two cubes at a time, and whisk for a while
3. Cook, stirring, for another five minutes or till the mixture is thickened and coats the spoon’s back. Remove from the heat. Cover the curd’s surface by wrapping it in plastic to stop it from creating the appearance of skin. Let the curd cool until the temperature of the room, then chill until it is cold.
4. Serve toast, scones, or your favorite sponge cake.