Ingredients: 4 eggs 1/2 cup lemon juice 3/4 cup white sugar 1/4 cup water (substitute this for passion fruit pulp if making lemon/passion fruit butter) 2 tablespoons lemon zest 125gr butter, chopped into cubes Method: Mix eggs and sugar together in a glass bowl and then place over simmering water (double boiler style). When sugar is dissolved, add pulp/water, zest and stir. Add butter 1/4 of quantity at a time until melted, add the next quarter and so on, keep stirring. Simmer for a further 15 minutes, or until the butter sticks to back of spoon. Take off the saucepan, and leave to cool for 20 minutes. Pour into sterilised jars, then refrigerate for up to 1 month. Serve on toast, bread or use as filling for cakes.
Posted on: Tue, 25 Mar 2014 21:56:30 +0000
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