Lemon Butter

4 small lemons
125g butter
125g granulated sugar
Pinch salt
4 egg yolks

1.Squeeze lemons and strain juice into the top of a double saucepan.
2.Add the butter, sugar and salt to lemon juice.
3.Cook over lightly boiling water, stirring constantly.

4.Remove from heat, add egg yolks beating constantly, return to heat and cook stirring constantly until mixture thickens and coats the back of a wooden spoon.

Pour into warm, dry jars.  Seal with Kleerview Covers or Preserving Wax, while still hot.

If using immediately store in the refrigerator.

If keeping for future use, place into Fowlers bottles, seal with a ring, lid and clip.  Place into preserver and process according to preserver type.

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