Ingredients for Lemon Butter 1968
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How to Make Lemon Butter 1968
- Place the lemon rind, lemon juice (1/2 cup), butter (1/2 cup), and sugar (1 cup) in a medium saucepan over medium heat.
- Heat the mixture, stirring occasionally, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a gentle simmer, stirring constantly to prevent scorching.
- In a separate bowl, whisk together the eggs (2 large) and a small amount (about 1/4 cup) of the hot lemon mixture. This tempers the eggs, preventing them from scrambling when added to the hot pan.
- Whisk the tempered egg mixture thoroughly.
- Gradually pour the egg mixture into the saucepan with the remaining lemon mixture, whisking constantly.
- Continue to cook over low heat, stirring continuously, until the curd thickens enough to coat the back of a spoon (about 5-7 minutes). Be careful not to boil.
- Remove from heat and strain the curd through a fine-mesh sieve to remove any lumps or zest pieces (optional).
- Divide the lemon curd into two clean jars. Allow to cool completely before sealing and refrigerating. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
802g
Fat
159g
Carbs
70g
