posted by Janie 09-23-100 12:45 PM
Lemon/Lime Butter
2 large lemons or equivalent in limes ( 4-5 depending on size.
100 g. (3 1/2 oz.) unsalted butter
175 g. (6 oz.) sugar
3 eggs lightly whisked and strained.
Finely grate zest and juice lemons/limes. In a heavy-based saucepan, combine butter, juice, zest and sugar. Stir constantly over heat until sugar has dissolved.
Add eggs off the heat and stir to mix well. Cook over gentle heat, stirring constantly, until mixture has thickened. Do not allow it to boil or it will curdle. Pour straight into small, hot, sterilised jars or into a bowl if using immediately.