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