When my lttle lemon tree starts bending over from the weight of all the fruit, I know it's time to make lemon butter. (I used to call this yummy buttery spread, Lemon Curd but that always sounded unappetizing so I renamed it Lemon Butter.) You only need about 4 large lemons, some butter, eggs, and sugar to make two small jars of this delightful spread. Hope you'll try this recipe. It will surely become one of your favorites.
Lemon Butter
6 large egg yolks, strained
1/2 cup of fresh lemon juice
zest of 1 lemon
12 T. of sugar
8 T. chilled butter cut into pieces
Combine egg yolks, lemon juice, zest and sugar in a saucepan. Stir with a whisk until mixture is blended. Using a wooden spoon, keep stirring over medium heat until the mixture is thick and coats the back of the spoon. Take the saucepan off the heat and add the butter slowly while stirring. When the mixture is smooth and still warm, fill the jars with the lemon butter. Let the jars cool and then refrigerate. Enjoy!
P.S. The mouse image on the tag was made with a Penny Black stamp, "Homemade' and the jars with the lemon design lids were purchased from Daiso.


















