Lemon Butter
A note from Blaine's mom: This recipe came from M. Paxton – a favourite at Christmas. Also, this recipe calls for 6 egg yolks so we've added a Macaroon recipe to the Recipe Box that calls for 3 egg whites. Gotta make use of the whole egg!
Ingredients
- 2 Tbsp butter
- 3/4 cup lemon juice (it takes the juice of 4 fresh lemons)
- 1 tsp dried lemon peel, or grated rind of 1 lemon
- 1 1/3 cup sugar
- 6 egg yokes, well beaten
Instructions
- Melt butter in top of double boiler. Add lemon juice and grated or dried lemon peel and sugar
- Separate the yokes of 6 eggs, retaining the egg whites for other uses (we suggest looking up our Macroon recipe, which uses 3 egg whites). Beet the 6 yokes well.
- Add beaten egg yoke mixture to pan and cook until thick – about 25 minutes.
- Pour into sterilized jars and seal.
- Use Lemon Butter as a spread on bread or toast, or as a filling in prepared pastry tart shells.