Saturday, 12 June 2010
Fortunately, I was given the limes and know how to make a great citrus butter (and a wicked G&T as well).
If you too have an excess of citrus and jars, here is a fool-proof lemon butter recipe:
2 cups sugar
180 ml lemon juice
2 tblsp of lemon zest
125 g butter
Whisk eggs and sugar until combined in a large pot. Add the other ingredients and mix well. Place over a slow to medium heat and stir continuously until it becomes thick. Once it coats the back of your spoon, switch off the heat. Poor hot curd into sterilised jars and seal well with sterilised jar lids. ( I wash my jars in a dishwasher but also sterlise in a slow oven for 20 minutes, the lids are boiled in water for five minutes).
This should fill at least four or five smallish Maille jars.