Lemon Butter

Lemon Butter
Call it what you will, lemon curd, lemon cheese, lemon butter - it's delicious! This is technically Stephanie Alexander's Lemon Butter, but I'm sure she won't mind if we use it. For best results, strain your eggs and use loads of fine zest.

2 large lemons juiced
100g unsalted butter
175g white sugar
3 eggs, lightly whisked & strained

Finely grate zest and juice lemons. In a heavy-based saucepan (or double boiler), combine butter, lemon 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 and coats the back of your spoon, usually about 10-15 minutes. Do not allow to boil or it will curdle. Pour straight into small, hot, sterilised jars.

Lemon butter can be spread between layers of a sponge cake, or dolloped under the cream on butterfly cakes too (it can also be eaten with a spoon straight out of the fridge).