Lemon Butter - Lemon Spread
 

This is a micro-wave version and is simply lovely. 

I received an email this morning from my brother Peter.  It said in part "...Theresa was wondering if she could have your recipe for lemon butter. She likes it that much, she's bought more lemons.....". 

Well in that case I'd better include the recipe on this website.

My brother Peter is quite good at cooking.  When we were all young and living at home he used to make jaffles for everyone for lunch.  Jaffles are like toasted sandwiches except the edges of the sandwiches are stuck together by the time cooking is finished.  They are perfectly yummy.  Peter used to surprise us with the contents of the jaffles.  We would often bite into them and find something blue or green.  It would turn out to be an blue or green omelette he had cooked. 

He would simply add food colouring drops to the egg mixture before he cooked the omelettes.  Now that is unusual.  He is quite good at cooking gateaux too.  He even melts chocolate into a thin layer, cuts it up and attaches it to the tops and sides of the gateaux.  They are spectacular to look at and taste fabulous too.

The links immediately below are not my recipes but you may find them interesting anyway.

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

90 gm (3 ounces) butter.  Don't attempt to use margarine
1 and 1/4 cups of caster sugar
3 eggs
Juice and finely grated rind of 3 lemons

Method:

Melt butter in a large heat-proof bowl in the microwave.
Beat together the sugar, eggs, lemon rind and juice. Stir this into the melted butter.

Cook on high for about 3 and 1/2 minutes, stirring every 30 seconds.  Stir quite briskly as it thickens.

Pour into warmed jars, seal and refrigerate.  This makes about 2 cups of lemon butter.  It keeps well in the fridge for 2 - 3 weeks.
 

Notes:

I usually cook twice this amount as it gets eaten fast, especially if you are like me and you eat it straight from the jar with a teaspoon.  If you double the recipe it takes about 7 minutes to cook.  The lemon butter will thicken further as it cools down.

Food Facts:

Lemons originated in China.  The Chinese emperors used to like lemonade.  1 medium lemon has 18 calories.  Lemons contain phosphorous, potassium, calcium, beta carotene and fibre.  The pectin in lemons has been shown to reduce cholesterol levels.  With a spoonful of honey added a hot lemon drink is soothing to those who have colds and sore throats.

Eggs are one of the most versatile forms of nourishment available.  Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals.  Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs.  Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as 17,000 pores over its surface. It is said that a mother hen turns over her egg as many as 50 times per day. This is done so that the yolk doesn't stick to the inside of the shell. A fresh egg will sink in water, but a stale one won't. White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.

 

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