Wednesday, September 7, 2011

Lemon Butter anyone?

The ingredients:
 The kitchen helper:
The process:

 The result!
The recipe makes two jars this size, I doubled it because of the ingredient quantity I had on hand. A couple of hints if anyone decides to try this recipe (which is VERY easy!)-

Take the time to remove any pips that may get into your lemon juice-we don't want to be enjoying a lathering of lemon spread and bite into a nasty pip now do we?

Ensure that you totally whisk the ingredients BEFORE you start the cooking process...this will make sure that you don't get any cooked egg white showing up in your lovely, lemon butter!

The resulting spread can be used on toast, scones as a filling for a sponge cake (on my To Do List for next week!), whipped with some cream for a pavlova or combined with cream cheese as a filling for tarts! Enjoy!

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