I am so happy about the stockpile of lemons we have sitting on the kitchen bench at the moment, thanks to our thriving tree. It feels like we waited for months and months for those little fruits (which, for some time, I was convinced were actually limes because they were taking so long to yellow) to be ready for me to pick. It’s always so much more satisfying to cook and bake with lemons I have grown myself, rather than relying on store-bought lemons, or the lemon juice that’s probably been sitting in my fridge since 2015… Gross.
Now I have more lemons than I know what to do with! Last year when our tree provided us with a healthy abundance of these tangy fruits, my husband suggested we (meaning I) dedicate an entire week to preparing meals that use lemons. Not only was it a great way to use up the lemons we had, but it was fun too! We (I) made things like salads with lemon-based dressings, lemony fish, and lots of desserts, including lemon cupcakes and one of our favourites – crepes with a lemon and sugar topping.
The one thing I never have to think twice about making though, is lemon butter. It’s my go to. Lemon butter is amazing stuff. It’s so easy to make and so versatile. My favourite way to use it is also the simplest – smeared over a slice of toasted sourdough bread. But it can also be used to fill tarts, sandwich layers of cake, and spread on scones. Or, you know, straight out of the jar. No judgement from me.
One batch of this lemon butter will make about a cup’s worth and will fill a small jar. The recipe works fine if doubled or even tripled – just use a bigger saucepan to accomodate a larger batch. Once you’ve made the mixture, let it cool before pouring it into a jar and storing it in the fridge. It will be good for about a month, but I doubt it will last that long!
This recipe makes about 1 cup of lemon butter.
Bon apetit!
Lemon butter
1 cup sugar
1 lemon, juiced and rind grated
2 eggs, lightly beaten
30g butter
- Place all ingredients in a small saucepan over low heat.
- Cook, stirring continuously, until all ingredients are blended together and mixture comes to a boil.
- Once the mixture has thickened, remove from heat and let cook in the saucepan.
- Pour lemon butter into a sterilised jar or container with an airtight lid. Store in refrigerator.
The Girl Who Ate The World 