Lemon Butter - Lemon Spread

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.