Lemon Butter (Lemon Curd)
* Half a cup of butter
* 3 large lemons
* Half a cup of sugar
* 3 free range eggs
Melt Butter. In a separate bowl, beat eggs until frothy, then juice the 3 lemons. Add the juice, eggs and sugar to the butter and cook on a gentle heat until thick. Pour into a jar and store in the fridge.
Optional:
Grate in the zest of a lemon. For passionfruit butter, omit the lemon zest and use 1/2 cup passion fruit pulp and half a cup of lemon juice.
For more tips, options & hints check out this recipe on page 18 of 4 Ingredients One Pot One Bowl.
Tip:
Aussie Lemons are now in season. As the proud Ambassador for Citrus Australia, buy homegrown and support local farmers. This is true no matter where you live in the world,think global, act local.
Source - 4 ingredients.com.au
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