It’s getting steadily colder now, and I find there’s no better way to spend a grey, autumn day than tied to the stove making jams and preserves. There is something immensely satisfying that comes from labelling the shiny jars filled with your home-made deliciousness and so whenever there is an abundance of fruit I leap at the chance to spend a miserable rainy day in the warmth and serenity of the kitchen.
This lemon butter is perfect slathered on pikelets, bread or between sponge cake layers, as a filling for little tartlets, rippled on top of a cheesecake or eaten out of the jar with a spoon (not that I would ever do something like that).
4 eggs, lightly beaten
1 cup (220g) caster sugar
½ cup lemon juice
Zest of a lemon
125g butter, cubed
Place the eggs and sugar in a small saucepan over a low heat and whisk until the sugar dissolves.
Add the lemon juice, zest and butter and whisk constantly for about 20mins or until the mixture thickens. Do not allow it to get too hot or to boil.
Pour the warm mixture into a sterilised jar and seal.
Keeps in the fridge for about a fortnight.
Adapted from Our Family Table by Julie Goodwin.