Also known as Lemon Cheese or Lemon Curd or perhaps you know it as something else... I call it Lemon butter because we like to spread it nice and thick on our bread.
Throw away the double boiler, here is a foolproof Quick and Easy method to make fresh Lemon Butter
4 large eggs (at room temperature)
1 egg yolk extra
3/4 cup caster sugar
3 large lemons, (approx 3/4 cup of juice)
125gm butter chopped into cubes
Whisk the eggs, extra yolk and sugar together in an 8 cup capacity microwave bowl until well combined.
Whisk in the lemon juice
Add the chopped butter
Microwave on high for 3 - 5 minutes whisking every minute.
It is ready when the curd comes to the boil.
Spoon into sterilised jars, seal and store in the fridge.
It will keep for about 2 weeks but it never usually lasts that long in our house!
and if you get sick of sandwiches then there is always
This Lemon Butter also freezes well with no noticeable change to the consistency once thawed.
Whilst on the topic of Freezing, I froze my excess boiled peanuts before we went away on holidays and I am happy to report that they too will freeze very well.
And for those of you wondering about the Oranges
More than half of them have already been eaten. Taken straight from the fruit bowl, peeled and gobbled up. Just as they should be!