Lemon Butter
This Lemon butter recipe uses whole eggs unlike other recipes. It is great if you are worried about food wastage. Living on a farm we try our best not to waste food. This recipe is quick to put together for breakfast. A trick if you are scared of lumps in your curd sieve before pouring into glass jars. If you have even more time you could this recipe for perfect French toast from The Flavour Bender. If you are looking for another winter recipe to try I have a S’mores Cookie Cup recipe or maybe you want another recipe from produce you have at homemade strawberry milk.
Slow living doesn’t mean you live on a farm, it is more to do with eating locally.
Lemon Curd
This creamy lemon curd takes 10 minutes to make and uses whole eggs.
Equipment
- 2 250ml Glass Jars
Ingredients
- 4 Whole Eggs
- 1 Lemon zested
- 3/4 cup Caster Sugar
- 1/2 cup Lemon Juice
- 125 g Butter
Instructions
- In a bowl over simmering what place the lemon juice eggs and zest in bowl. Whisk until eggs a separated.
- Next add butter until melted.
- Then add caster sugar and continue to whisk until it thickens up.
- Pour into sterilised jars.
Notes
Note: Will Keep for 3 weeks in the fridge.
