REC: Lemon butter with toast
 

1 lemon, juice and zest
120g caster sugar
5 eggs
160g butter, diced
1 white sourdough loaf


In a saucepan, combine the lemon juice, sugar, zest, and eggs.
Stir together with a wooden spoon and then place on a low heat.
Cook the mixture, stirring continuously until it thickens and will coat the
back of the spoon.
Gradually stir in the diced butter a little at a time until it combines. Pass
the mixture through a fine sieve and allow to cool. Place in a clean
sterilised jar and store in the fridge till required.

To serve, spread the butter over hot slices of toasted sourdough bread.


(Courtesy of Matt Moran www.ariarestuarant.com )

We've tried it, and I have been told to use a larger lemon next time by she
who likes her lemons!!
(I thought it was fine)

--
Peter Lucas
Brisbane
Australia

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