Lemon butter/ lemon passionfruit butter

Serves:

Ingredients

• 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

Method

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:

• • 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.

Find more breakfast recipes:

• • Bacon and corn fritters
  • Bubble and squeak
  • Breakfast bars
  • Banana pancakes with caramel sauce
  • Baguette with chocolate hazelnut spread
  • Strawberry and banana smoothie
  • Baked beans with ham
  • Tutti fruity muesli
  • Green eggs and ham
  • Hash browns

This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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