There is something infinitely comforting about lemon butter. Its sunny colour, its thick dollopy nature, the roundness of it on your tongue with the little kick at the back of your throat from all its lemony goodness.
That said I don’t make it that often because it does require an effort in the form of time. So when I do I tend to double the recipe below and gift it to others. I can now not visit my Dad and SM without taking at least ONE jar of lemon butter with me.
It’s perfect on a dense artisan fruit bread that has been toasted, or dolloped on cheese blintzes, or sandwiched between a sponge with meringue a la Nigella. But really? It’s just best eaten straight from the jar. Spoon optional.
Alan Campion & Michelle Curtis, Campion & Curtis in the Kitchen
- 200g butter
- 4 egg yolks
- 200g caster sugar
- 70ml lemon juice
- finely grated zest of two lemons
- melt the butter in a double boiler
- whisk the yolks with the sugar, then add the juice and zest
- mix into the butter
- stir constantly over heat for about 20 minutes or until thickened
- spoon into sterilised jars
Apparently it keeps for three weeks in the fridge, but it never lasts that long in our house.