Lemon butter/ lemon passionfruit butter
- 4 eggs
- half a cup lemon juice
- 3/4 cup white sugar
- 1/4 cup water (substitute this for passionfruit pulp if making lemon/passionfruit butter)
- 2 tbsp lemon zest
- 125g butter, chopped into cubes
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.
- This curd is delicious served on toast or used as a filling for cakes.
- My Nan shared with me her Lemon Butter Recipe. My Nan used to make lemon butter when I was young, and it was never in the family fridge for long. We’d devour it. It’s great to have this recipe and now make it for my family!
- Nans recipe doesn’t have the passionfruit option but a good friend makes a killer passionfruit lemon butter so I have been inspired to combine the two.
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This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.