1/2 cup of lemon juice
Beat the eggs with an electric beater in a medium microwavable bowl until light and fluffy.
Add the sugar half a cup at a time to the eggs and beat well until the sugar has dissolved.
Stir in the lemon juice.
Melt the butter and pour it into the egg mixture. Mix it in well.
Cook the mixture in the microwave for two minutes on high. Beat the mixture well.
Microwave for another two minutes and mix again.
Microwave for another two minutes again and stir gently as the lemon butter will be boiling hot.
Pour into sterilised hot jars and screw the lid on straight away. When the jars are cool, store in the fridge for up to two weeks. As the lemon butter cools it thickens up really well like a spread.
* If you like your lemon butter really tangy, add a little extra lemon juice.
* Frozen lemon juice can be used ( that's what I use all the time ).
* To sterilise the jars, boil the jars and lids in a saucepan with water while you are making the lemon butter. If you were making jam I'd suggest the oven method for sterilising jars.
* Normal white sugar can be used. I use it when I've run out of castor sugar.
* It's great on toast, in sandwiches, on scones or can be used in little tart shells for a yummy dessert.
|Lemon butter for any occasion|
|Beating the eggs|
|Adding the sugar|