Ingredients
4 eggs
½ cup lemon juice
¾ cup white sugar
¼ cup water
substitute this for passionfruit pulp if making lemon/passionfruit butter
2 tbsp lemon zest
125g butter
chopped into cubes
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 glass bowl
- 1 saucepan
- 1 sterilised jars
Instructions
- Mix eggs and sugar together in a glass bowl and then place the bowl over a saucepan of simmering water (double boiler style).
- When the sugar is dissolved, add pulp/water, zest and stir until combined.
- Add a quarter of the butter and stir until melted. Once melted, add another quarter, stir until melted. Continue until all the butter has been added and combined.
- Simmer for a further 15 minutes, or until the butter sticks to back of a spoon.
- Take off the saucepan, and leave to cool for 20 minutes.
- Pour into sterilised jars. Seal and then refrigerate.
Notes
Tip
This curd is delicious served on toast or used as a filling for cakes.
Variation
To make lemon passionfruit butter, substitute the 1/4 cup of water with 1/4 cup of passionfruit pulp.
Storage
Pour into sterilised jars, seal, and then refrigerate.
